Vegan Katsu Curry Recipe

It’s World Vegan Month this month. Now I’m not a vegan, but definitely class myself as a meat-reducer (not having dairy means that I’m limited if I was to become a full-time vegetarian, so haven’t quite made that leap yet). Even Wagamama having launched a vegan take on Katsu Curry to much excitement. But here is a recipe that you can make from home.

Tasty, quick, and simple; what is not to love? This recipe features sweet potato and aubergine slices dipped in Panko breadcrumbs and served with rice and Yutaka’s curry sauce.

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Ingredients:

Sauce

  • 1 Large Onion
  • 1 Tablespoon Vegetable Oil
  • Water 800ml
  • Yutaka Japanese-Style Curry Cube 100g

Vegan Katsu

  • 1 large aubergine
  • 1 large sweet potato
  • Plain flour 100g
  • Salt & Pepper
  • 50g cornflour mixed with water
  • Yutaka Panko 200g
  • Olive oil

To accompany

  • Steamed Rice

Method

Sauce:

Chop onion into small pieces. Add a little oil to the pan and gently fry chopped onions on low heat until lightly browned. Add 800ml of cold water and bring to a boil. Turn the heat to medium and simmer for 7 minutes. Then let the sauce cool down for a few minutes. Add 100G of Yutaka Curry into the sauce. Stir until fully dissolved. Simmer on low heat and stir until sauce thickens.

Vegan Katsu

Cut the sweet potato and aubergine into half cm slices and seaon with salt and pepper. Dredge in flour then dip into the cornflour mixture and coat with Yutaka Panko. Add oil to pan and once hot, cook the slices on each side for a couple of minutes or until golden brown. Leave to drain on a paper towel. Serve with boiled rice and add the sauce.

You can also make this using Yutaka Tofu instead of the veggies.

Do you think you’ll be giving this a try? For further information and recipes, visit www.yutaka.london.

Rebecca x*collaborative post

 

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16 Comments

  1. 13th November 2017 / 8:09 am

    Wow that looks incredible, definitely the sort of think I’d love to try. I think I’ll surprise the Other Half and make it him for tea.

  2. 13th November 2017 / 1:27 pm

    This sounds absolutely lovely! I always opt for the veggie katsu in Wagamama’s so this is definitely up my street-even though I am also not vegan :)

    • 14th November 2017 / 8:30 pm

      Hope you get a chance to try this recipe and enjoy it!

    • 14th November 2017 / 8:30 pm

      Hehe glad you like the look of it – the proof is in the tasting :)

  3. 13th November 2017 / 4:10 pm

    I had no idea that it was world vegan month but I am a vegetarian so I love the sound of your vegan katsu curry. It sounds very delicious x

    • 14th November 2017 / 8:45 pm

      I think if you find enough tasty vegan recipes it might be easier, hope you find this one delicious!

  4. 14th November 2017 / 10:50 am

    Omg this looks amazing!! I’ve recently decided to become a vegan and this would be a great recipe to try out :)

    • 14th November 2017 / 8:45 pm

      Yes absolutely, especially if you love the wagamama version!

  5. 15th November 2017 / 7:21 am

    I would never have thought to use sweet potato or aubergines. Sounds tasty. X

  6. Thena
    19th November 2017 / 1:36 pm

    I love curry and this looks amazing. Another great recipe that I will have to make certain to try!!

  7. Joanna
    20th November 2017 / 12:46 pm

    Using aubergines and sweet potato in a curry is a great idea because their flavors compliment each other so well. I am not a vegan or a vegetarian but I do appreciate the great flavors that you can create without meat. In fact, in summers when it’s hot I avoid meat because it’s too heavy. I will definitely try this recipe as I haven’t had a katsu curry before and I love to try new recipes.

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