Vegan Katsu Curry | Cooking With Jade

Vegan Katsu Curry

2 MINS READ
Vegan Katsu Curry
Chef Jade_VEGAN KATSU CURRY

VEGAN KATSU CURRY

Prep Time 20 minutes
Cook Time 40 minutes
Cuisine Japanese
Servings 4

Equipment

  • Large pot or Dutch oven
  • Baking Sheet
  • Cutting board
  • Sharp knife
  • 3 shallow bowls
  • Whisk
  • Wooden spoon or spatula

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.


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