Countries 
VEGAN KATSU CURRY
Equipment
Ingredients
For the curry:
- 1 tbsp vegetable oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 inch piece ginger grated
- 2 medium carrots chopped
- 2 medium potatoes peeled and chopped
- 2 tbsp curry powder
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 2 cups vegetable broth
- Salt and pepper to taste
For the katsu:
- 4 vegan chicken fillets
- 1/2 cup all-purpose flour
- 1/2 cup plant-based milk
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
For serving:
- Cooked white rice
- Chopped fresh parsley or cilantro optional
Instructions
- Preheat the oven to 400°F (200°C).
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the onion, garlic, and ginger and cook for 2-3 minutes until the onion is translucent.
- Add the chopped carrots and potatoes and cook for another 5 minutes until they start to soften.
- Add the curry powder, tomato paste, soy sauce, and maple syrup and stir to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat to low, cover the pot with a lid, and let simmer for 30 minutes until the vegetables are tender.
- While the curry is simmering, prepare the katsu. Place the flour, plant-based milk, and panko breadcrumbs in separate shallow bowls.
- Season the vegan chicken fillets with salt and pepper.
- Dip each fillet in the flour, shaking off any excess, then the plant-based milk, and finally the panko breadcrumbs, pressing the breadcrumbs onto the fillet to coat.
- Heat enough vegetable oil in a large skillet over medium-high heat to cover the bottom of the pan.
- Once hot, add the breaded vegan chicken fillets and cook for 3-4 minutes on each side until golden brown and crispy.
- Transfer the cooked vegan chicken fillets to a baking sheet and bake in the preheated oven for 10-12 minutes until cooked through.
- Once the curry and katsu are both ready, serve the curry over cooked white rice and top with a vegan chicken fillet.
- Garnish with chopped fresh parsley or cilantro if desired, and enjoy!
Notes
NUTRITIONAL FACTS:
Calories: 651 | Total Fat: 19g | Total Carbohydrates: 88g | Dietary Fiber: 8g | Protein: 32g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
