Vegetarian Katsu Curry Rice

Savor the comforting and vibrant flavors of Vegetarian Katsu Curry Rice, a plant-based twist on the beloved Japanese classic. This recipe combines golden, crispy eggplant, zucchini, and carrot slices—coated in crunchy panko breadcrumbs—with a rich, aromatic curry sauce made from sautéed onions, curry powder, and a savory vegetable broth. Paired with fluffy steamed rice, this dish delivers the perfect balance of texture and flavor in every bite. Easy to make yet absolutely satisfying, it's a wholesome vegetarian dinner option that's sure to impress. Garnish with fresh green onions for an added burst of color and flavor. Whether you're exploring Japanese cuisine or looking for a hearty meat-free meal, this recipe is a must-try!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium Eggplant
• 1 medium Zucchini
• 1 medium Carrot
• 1 medium Onion
• 100 grams Flour
• 2 large Egg
• 150 grams Panko breadcrumbs
• 250 milliliters Vegetable oil
• 2 tablespoons Curry powder
• 2 tablespoons All-purpose flour
• 500 milliliters Vegetable broth
• 1 tablespoon Soy sauce
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 1.5 cups Rice
• 3 cups Water
• 2 stalks Green onions

Directions

Step 1

Wash and prepare the vegetables by slicing the eggplant and zucchini into 1/4-inch rounds, peeling and slicing the carrot into thin strips, and chopping the onion finely.

Step 2

Prepare three separate bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Step 3

Coat each vegetable slice first in flour, then in egg, and finally in panko breadcrumbs, ensuring they're fully coated.

Step 4

Heat vegetable oil in a large pan over medium-high heat. Once hot, fry the breaded vegetables in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels.

Step 5

In another pot, heat a small amount of vegetable oil over medium heat and sauté the chopped onion until translucent.

Step 6

Stir in the curry powder and 2 tablespoons of flour, cooking for about 2 minutes.

Step 7

Gradually add the vegetable broth, stirring constantly until the mixture thickens.

Step 8

Season the curry with soy sauce, sugar, salt, and pepper, allowing it to simmer gently for 5-10 minutes.

Step 9

In a separate pot, combine rice with water, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is done.

Step 10

To serve, place a portion of cooked rice on a plate, top with crispy fried vegetables, and generously ladle over the curry sauce.

Step 11

Garnish with chopped green onions and serve immediately.

Nutrition Facts

Serving size	(3000.4g)

Amount per serving	% Daily Value*
Calories	3907.5

Total Fat 249.9g	0%
Saturated Fat 37.2g	0%
Polyunsaturated Fat 148.2g
Cholesterol 439.0mg	0%
Sodium 11348.6mg	0%
Total Carbohydrate 374.5g	0%
Dietary Fiber 36.4g	0%
Total Sugars 63.8g
Protein 72.9g	0%

Vitamin D 107.5IU	0%
Calcium 409.8mg	0%
Iron 30.4mg	0%
Potassium 3321.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.7%

Protein: 7.2%

Carbs: 37.1%