Vegan Katsu Curry Coconut (Print-Friendly Version)
Crispy vegetables paired with creamy coconut curry and subtle spices for a delightful plant-based Japanese dish.
# What You Need:
→ Katsu Curry Sauce
01 -
1 onion, roughly chopped
02 -
2 garlic cloves, roughly chopped
03 -
1 carrot, roughly chopped
04 -
1 thumb-sized piece of ginger, roughly chopped
05 -
2 tablespoons curry powder
06 -
1 teaspoon turmeric powder
07 -
1 tablespoon all-purpose flour
08 -
375 ml vegetable stock
09 -
120 ml coconut milk
10 -
2 teaspoons soy sauce
11 -
1 teaspoon maple syrup
→ Katsu Curry Vegetables
12 -
1 eggplant (aubergine), washed and sliced into rounds
13 -
1 sweet potato, peeled and sliced into rounds
14 -
130 g all-purpose flour, divided
15 -
0.25 teaspoon ground black pepper
16 -
A pinch of salt
17 -
1 teaspoon ground coriander
18 -
1 teaspoon ground cumin
19 -
240 ml unsweetened plant-based milk
20 -
130 g breadcrumbs
21 -
30 g cornflakes, crushed
# How to Make It:
01 -
Heat a small quantity of oil in a saucepan over medium heat. Add onion, carrot, garlic, and ginger. Sauté for 5 to 6 minutes until the onion is softened and fragrant.
02 -
Sprinkle in curry powder and turmeric powder. Cook, stirring constantly, for 1 minute to release aromas.
03 -
Stir in all-purpose flour. Gradually pour in vegetable stock while mixing continuously. Simmer for 10 to 15 minutes, or until the carrot is tender.
04 -
Transfer the aromatic mixture to a blender. Add coconut milk, soy sauce, and maple syrup. Blend until completely smooth. Set aside.
05 -
Slice the peeled sweet potato and washed eggplant into rounds approximately 1 cm thick.
06 -
In a large bowl, combine all-purpose flour, black pepper, salt, coriander, cumin, and plant-based milk. Whisk until the batter is smooth and lump-free.
07 -
Dip each sweet potato and aubergine slice into the batter, ensuring complete coverage. In a separate bowl, mix breadcrumbs and crushed cornflakes. Coat each battered vegetable slice in the breadcrumb mixture.
08 -
Heat oil in a frying pan to 180°C. Fry the coated vegetable slices in batches until golden brown and crisp on both sides. Drain excess oil on paper towels.
09 -
Plate the crispy vegetables and drizzle generously with warm katsu curry sauce. Accompany with steamed rice, cucumber slices, and mixed green leaves.
# Important Notes:
01 -
A spicy curry powder can be used to introduce heat to the sauce. Serve immediately for maximum crispness.