Katsu Curry by lazycatkitchen | Quick & Easy Recipe | The Feedfeed
Katsu Curry
"#ontheblog today a #vegan version of #yasai #curry #katsu ?inspired by a dish we often ate and loved at @wagamama_uk ? #crispy #sweetpotato and #aubergine slices with an #aromatic #curry sauce ?can be made #glutenfree too!"
-- @lazycatkitchen
Recipe Intro From lazycatkitchen

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Read Directions


Prep time 15mins
Cook time 45mins
Serves or Makes: 4


  • 1 large aubergine
  • 1 sweet potato, peeled about ½ cup all
  • purpose flour / rice flour for GF version
  • salt & pepper
  • about 1 cup gelatinous aquafaba*, homemade or from a tin of chickpeas
  • about 100 g panko breadcrumbs** or GF breadcrumbs if required
  • 2 teaspoon sesame seeds high smoke oil for shallow frying
  • 2 tablespoon neutral tasting oil
  • 1 large onion (I used red), finely diced
  • 5 garlic cloves, finely diced
  • 3 teaspoon ginger, finely grated
  • 2 medium carrots, peeled and sliced
  • 1/ 2 Granny Smith (sour) apple, peeled and diced
  • 1 heaped tbsp white miso paste (GF miso for gluten-intolerance)
  • 4 teaspoon curry powder (I used hot madras curry powder)
  • 1 teaspoon garam masala
  • 4 teaspoon tamari or soy sauce
  • 2 teaspoon rice vinegar
  • 2 teaspoon mirin (sweet Japanese rice wine) or maple syrup, to taste
  • 1½-2 cups of your favourite rice, cooked or steamed
  • 1 head of lettuce, I used lollo rosso
  • a salad dressing: sesame oil, vinegar, mirin, tamari / soy sauce (all to taste)