Curry Katsu [vegan, easy] – Contentment cooking

This Katsu Curry is made with simple, creamy, satisfying and impressive ingredients. Using staples you may already have on hand makes things much easier. It’s naturally vegan and guaranteed to have the whole family wanting a second bowl in no time, even the pickiest kids or husbands.

View of the ready Katsu Curry, garnished with a little coriander.

Curry recipes are some of my favorites. You may have already enjoyed my Sweet potato curryTHE Eggplant curryor my Massaman curry with roasted potatoes.

All of them are extremely delicious and as always very easy to prepare, as you know from me.

If you are looking for more ideas, use the search bar and save your appetite.

Simple ingredients needed to prepare this Katsu Curry.Simple ingredients needed to prepare this Katsu Curry.

Why You Should Try This Easy Curry Recipe

This Katsu Curry is the latest addition to the list of vegan curry recipes. This one will impress everyone.

What makes it so amazing is the combination of a lightly flavored sauce, fresh potatoes and crunchy eggplant slices.

My recipe comes with step-by-step pictures to make it even easier for you and it is:

  • creamy
  • easy
  • satisfying
  • full of flavors
  • filling
  • economic

The first steps shown include frying onions, carrots and potato cubes.The first steps shown include frying onions, carrots and potato cubes.

What’s in this Katsu Curry Sauce

I already mentioned that this comes with a lightly flavored sauce. This is something that makes this recipe suitable for both children and adults, as well as those who are a little sensitive to spicy foods.

All you need is a mild curry sauce and a little Red curry paste.

Now, if you like your curry a little hotter, you can use a spicier base sauce or a little more red curry paste than I suggest in the instructions.

Secondly, the curry sauces are added to the pan and the potatoes are cooked in the sauce. Secondly, the curry sauces are added to the pan and the potatoes are cooked in the sauce.

What you need for this Katsu Curry recipe

Let’s see what the ingredients are in this recipe – all pretty basic ingredients that I assume you have on hand anyway:

  • potatoes
  • garlic
  • carrots
  • onions
  • Red curry paste
  • mild curry sauce
  • water
  • eggplant
  • peanut oil
  • almond milk
  • Panko breadcrumbs
  • flour
  • oats

This Katsu Curry needs crispy fried eggplant slices.  First coat them with a paste of panko breadcrumbs and oatmeal.This Katsu Curry needs crispy fried eggplant slices.  First coat them with a paste of panko breadcrumbs and oatmeal.

How to make Katsu Curry

First, heat the peanut oil in a pan or casserole dish. Add the diced onions, garlic and carrots and sauté for about 2 minutes. Put the potato cubes in the pan and dry for another two minutes.

Now it’s time to mix everything together with the curry paste, mild curry sauce and water. Season with pepper and cook over medium heat for about 15 minutes with a lid. Stir frequently.

Note: If the curry thickens too much while cooking, add a little more water to the pan. This should be done in small batches of 1 to 2 tablespoons at a time until the desired consistency is reached and the potatoes are tender.

Brown the eggplant slices in a little oil.Brown the eggplant slices in a little oil.

While the curry is cooking, prepare the fried eggplant.

You will need two medium sized bowls. In a bowl, mix the almond milk with the flour and half of the breadcrumbs. Season with salt and pepper. In the other bowl, add the oats and reserved panko breadcrumbs.

Now heat the peanut oil in a pan. First dip the eggplant slices into the bowl with the milk mixture on both sides, then into the panko bread crumb mixture. Brown in the pan in hot oil for about 2 minutes on each side.

After cooking, serve this Katsu Curry with rice and eggplant slices.After cooking, serve this Katsu Curry with rice and eggplant slices.

Once the curry is cooked and all the eggplant slices are prepared, serve the Katsu Curry in bowls or on plates.

Garnish with breaded eggplant and perhaps a little fresh cilantro.

This is such a delicious curry for dinner, lunch, or meal prep. Everyone will come to learn more.

Golden curry, crunchy brown eggplant slices, and aromatic basmati rice make this an easy Indian dish that everyone will love.Golden curry, crunchy brown eggplant slices, and aromatic basmati rice make this an easy Indian dish that everyone will love.

Pro tip: take the lead.

You can prepare it up to 3 days in advance and store it in the refrigerator.

Keep in mind, however, that the eggplants will not be as crispy as they are when fresh.

I recommend preparing the potato curry better in advance and preparing the eggplant fresh, just before serving.

Easy and impressive, this Katsu Curry uses simple ingredients, full of flavor, economical and naturally vegan.  A sitter the whole family will love in no time.  #vegan #dairy-free #vegetarian #gluten-free #dinner #lunch #mealprep #contentednesscooking #katsucurryEasy and impressive, this Katsu Curry uses simple ingredients, full of flavor, economical and naturally vegan.  A sitter the whole family will love in no time.  #vegan #dairy-free #vegetarian #gluten-free #dinner #lunch #mealprep #contentednesscooking #katsucurry

If you try this Katsu Curry, tag me Instagram Or Facebook.

I love seeing all your remakes as always.

Well done, Florian.

Ingredients

  • 14 oz mild curry sauce

  • 1/2 cup water

  • 1 tablespoon red curry paste

  • 3 cloves of garlic, minced

  • 3 medium-sized potatoes, cut into cubes

  • 1/2 cup carrots, sliced

  • 2 tablespoons of peanut oil

  • 1 onion, diced

  • salt, pepper to taste

For the fried eggplants:

  • 1 medium eggplant, thinly sliced

  • 1 cup flour (use gf if necessary)

  • peanut oil for frying

  • 3/4 cup almond milk

  • 1/3 cup oatmeal

  • 2 cups Panko breadcrumbs

  • salt, pepper to taste

Instructions

  1. Heat the peanut oil in a saucepan or casserole dish. Add the diced onions, garlic and carrots and sauté for about 2 minutes. Put the potato cubes in the pan and dry for another two minutes.
  2. Now mix everything with the curry paste, mild curry sauce and water. Season with pepper and cook over medium heat for about 15 minutes with a lid. Stir frequently.
  3. While the curry is cooking, prepare the fried eggplant. You will need two medium sized bowls. In a bowl, mix the almond milk with the flour and half of the breadcrumbs. Season with salt and pepper. In the other bowl, add the oats and reserved panko breadcrumbs. Now heat the peanut oil in a pan. First dip the eggplant slices into the bowl with the milk mixture on both sides, then into the panko bread crumb mixture. Brown in the pan in hot oil for about 2 minutes on each side.
  4. Once the curry is cooked and all the eggplant slices are prepared, serve the Katsu Curry in bowls or on plates, garnished with breaded eggplant on top.

Remarks

If the curry thickens too much while cooking, add a little water to the pan. This should be done in small batches of 1 to 2 tablespoons at a time until the desired consistency is reached and the potatoes are tender.

Nutritional information:

Yield: 4

Portion: 1.5 cups

Amount per serving:

Calories: 318Total fat: 12.9gSaturated fat: 1.8gTrans fat: 0gUnsaturated fats: 10gCholesterol: 0mgSodium: 119 mgCarbohydrates: 50 gramsFiber: 8.4gSugar: 9.3gProtein: 5.9g

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