Eggplant Katsu Curry (Vegan Japanese-Style)
Crispy, golden-fried eggplant slices served with a rich Japanese curry sauce and steamed rice. This vegan eggplant katsu curry is hearty, comforting, and easy to make at home.
Servings: 4
Calories: 961kcal
Equipment
- Medium saucepan
- Sharp knife
- Large frying pan or skillet
- Slotted spoon or tongs
- Measuring jug
- Cooking thermometer
- Mixing bowls (for coating)
Ingredients
- 400 g japanese short grain rice
For the Curry
- 92 g S&B Golden Curry Block or similar
- 650-700 ml water
- 1 medium onion peeled and diced
- 1 medium carrot diced
- 5 baby or white potatoes peeled and cubed
- ½ medium red bell pepper diced
- 1 tablespoon neutral cooking oil (vegetable or canola)
For the Katsu
- 1 medium eggplant sliced into 1cm rounds
- 1 cup panko breadcrumbs
- ¾ cup plain flour
- 250 ml oat milk or another unsweetened plant milk
- 300 ml neutral oil enough to create a 3 cm depth in your pan
To Serve
- 2 green onions, thinly sliced
- A handful cilantro (coriander) optional
Instructions
Make Rice
- Start cooking your Japanese rice first so it’s ready when the curry is done. Rinse and drain the rice 2–3 times until the water runs clear, then cook in a rice cooker using a 1:1.2 rice-to-water ratio. If using the stovetop, follow these instructions.
Make the curry
- Heat oil in a saucepan over medium heat. Add diced onion and a pinch of salt; cook for 3–5 minutes until soft and lightly golden.
- Add the carrot, potatoes, and bell pepper with another pinch of salt and a splash of soy sauce. Stir for a few minutes to combine.
- Pour in the water and bring to a gentle simmer. Cook for 15–20 minutes until the potatoes are fork-tender.
- Stir in the curry block until fully dissolved and the sauce thickens. Reduce heat to low and cover to keep warm.
Prepare the eggplant katsu
- Slice the eggplant into even 1 cm rounds. If older, lightly salt the slices and let them sit for 10–15 minutes to remove bitterness. Pat dry before coating.
- Set up three bowls: one with flour, one with oat milk, and one with panko.
- Coat each slice in flour, dip in milk, repeat both steps once more, then press firmly into panko to cover both sides.
- Heat oil in a pan to 180 °C (360°F). Test with a few panko crumbs — they should sizzle and float right away.
- Fry the eggplant slices in small batches for about 2 minutes per side until golden and crisp. Drain on a wire rack or paper towel.
Serve
- Spoon freshly steamed Japanese rice onto each plate. Ladle curry sauce over the top, then add 3–4 slices of eggplant katsu.
- Finish with sliced spring onions and chopped cilantro. Serve immediately while the katsu is still crisp.
Notes
- Oil temperature: Keep it steady at around 180 °C. If it’s too hot, the panko will brown before the eggplant cooks; too cool and the coating will absorb oil.
- Rice: Start your rice before cooking the curry. Use a rice cooker if you have one, or follow our guide to perfect Japanese rice without a rice cooker.
- Try other fillings: Swap the eggplant for tofu, pumpkin, or sweet potato. For a favourite variation, see our sweet potato katsu curry.
- Serving ideas: Pair with miso soup, a cold beer or quick cucumber pickles for a full Japanese-style meal.
Nutrition
Serving: 1 serve | Calories: 961kcal | Carbohydrates: 175g | Protein: 20g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 1212mg | Potassium: 1514mg | Fiber: 15g | Sugar: 17g | Vitamin A: 3234IU | Vitamin C: 67mg | Calcium: 203mg | Iron: 7mg
