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    You are here: Home / Entrees / Eggplant Katsu Curry

    LAST UPDATED: July 11, 2022 • FIRST PUBLISHED: July 31, 2021

    Eggplant Katsu Curry

    Jump to Recipe Print Recipe
    Plate of Eggplant Katsu Curry with Text overlay Reading "Eggplant Katsu Curry"

    Crispy panko-crusted eggplant slices stand in for meat in this scrumptious vegan katsu curry. This comforting meatless meal is loaded with flavor!

    Eggplant Katsu Curry Topped with Sesame Seeds and Scallions on a Plate Over Rice

    Have you ever had katsu curry? It's a Japanese dish, traditionally made with a panko-crusted and fried slice of meat topped with curry sauce and served over rice. Everything but the meat sounded really good to me, so I decided to create a vegan version!

    Eggplant makes a wonderful meat substitute in a dish like katsu curry — it fries up beautifully and goes great with the flavors of Japanese curry sauce.

    Let's talk about how it's made!

    Jump to:
    • What You'll Need
    • How to Make Vegan Katsu Curry
    • Leftovers & Storage
    • Frequently Asked Questions
    • More Japanese-Inspired Vegan Recipes
    • Eggplant Katsu Curry

    What You'll Need

    • Vegetable oil. Feel free to substitute just about any high-heat oil, such as peanut, corn, or canola.
    • Onion.
    • Garlic.
    • Ginger.
    • Flour. The recipe calls for all-purpose flour, but it will also work with whole wheat or whole wheat pastry flour.
    • Japanese curry powder. I like S&B brand, which is available at lots of supermarkets. If you can't find Japanese curry powder, try using a mixture of regular curry powder (something like McCormick or Trader Joe's brand) and garam masala.
    • Water.
    • Tomato paste.
    • Soy sauce. Feel free to substitute tamari or liquid aminos.
    • Vegan Worcestershire sauce. Annie's, Edward & Sons, and Whole Foods brands are all vegan.
    • Eggplant. Just about any variety will work. I recommend sticking with smaller eggplants. Tip: If your eggplant is larger, a bit old, or shows browning when you cut into it, consider salting it to remove any bitterness.
    • Non-dairy milk. Just about any variety that's unsweetened and unflavored will work.
    • Ground flaxseed. Ground chia seed will work as a substitute.
    • Salt.
    • Panko breadcrumbs.
    • Cooked rice. I like serving this dish with a sticky, short-grain white rice.
    • Scallions.
    • Toasted sesame seeds.

    How to Make Vegan Katsu Curry

    The following is a summary of how to make this dish, along with some pro tips. Scroll all the way down if you'd like to skip right to the full recipe.

    • Begin by making the sauce: sweat some onion in oil for a few minutes, then add ginger, garlic, and curry powder. Cook the spices briefly, just until the mixture becomes fragrant. Be careful: sautéing your spices too long can make them bitter.
    • Stir in the flour until it coats the onions, then add water, tomato paste, soy sauce, and Worcestershire sauce. Bring the mixture up to a simmer and let it cook for about 15 minutes to thicken it up.
    • Now bread and cook the eggplant. Mix up a batter from the milk, flour, flaxseeds and salt. Mix up a breading from panko breadcrumbs and flour.
    • Cut your eggplant into thin slices, then batter and bread both sides of each slice. Fry the slices in a bit of oil for a few minutes on each side, until they're golden and crispy. Tip: eggplant really absorbs oil, so make sure you're using enough of it. It should be between ⅛ and ¼ inch deep before you add your eggplant. Add oil to the pan between batches if it dries up.
    Fried Eggplant Slices on a Paper Towel-Lined Plate
    • To serve, spoon some rice on a plate and arrange the fried eggplant slices on top. Spoon the sauce over the eggplant, then sprinkle everything with chopped scallions and toasted sesame seeds.
    Close Up of Eggplant Katsu Curry on a Plate

    Leftovers & Storage

    Eggplant katsu curry is best served right away, as it won't stay crispy for long. If you do have leftovers, they'll keep in a sealed container in the fridge for about 3 days.

    Frequently Asked Questions

    Can this recipe be made gluten-free?

    I haven't made a gluten-free version myself, but if you'd like to try, I'd recommend subbing all-purpose flour with a gluten-free blend, using gluten-free tamari in place of soy sauce, and gluten-free panko breadcrumbs.

    I don't like eggplant. Is there a substitute?

    Try zucchini, summer squash, or tofu.

    Can this recipe be made oil-free?

    Possibly, but I don't recommend it, as the coating will probably turn out soggy and gummy. If you'd like to experiment with a reduced oil version, try lightly spraying your breaded eggplant with oil and baking it using a method similar to the one in this tofu nuggets recipe.

    Overhead View of a Plate of Eggplant Katsu Curry with Chopsticks at the Side

    More Japanese-Inspired Vegan Recipes

    • Vegan Ramen
    • Vegan Vegetable Tempura
    • Vegan Japanese Curry
    • Japanese Fried Rice
    • Veggie & Smoky Tofu Sushi
    • Teriyaki Tofu

    Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

    Plate of Vegan Katsu Curry Over Rice
    5 from 1 vote
    Print

    Eggplant Katsu Curry

    Crispy panko-crusted eggplant slices stand in for meat in this scrumptious vegan katsu curry. This comforting meatless meal is loaded with flavor!

    Course Entree
    Cuisine American, Japanese
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 4
    Calories 341 kcal
    Author Alissa

    Ingredients

    For the Curry Sauce:

    • 2 tablespoons vegetable oil
    • 1 medium onion, diced
    • 4 garlic cloves, minced
    • 2 teaspoons freshly grated ginger
    • 3 tablespoons all-purpose flour
    • 1 ½ tablespoons Japanese curry powder*, plus more to taste
    • 3 cups water
    • 3 tablespoons tomato paste
    • 3 tablespoons soy sauce
    • 1 ½ tablespoons vegan Worcestershire sauce

    For the Eggplant Katsu:

    • 1 pound eggplant, about 2 Japanese eggplants or 1 small Italian eggplant, sliced into ¼ to ½ inch thick slabs

    For the Batter:

    • ½ cup unflavored soy or almond milk
    • 2 tablespoons all-purpose flour
    • 1 tablespoon ground flaxseed
    • ½ teaspoon salt

    For the Breading

    • 1 cup panko breadcrumbs
    • ¼ cup all-purpose flour

    For Frying:

    • ¼ cup vegetable oil, plus more as needed

    For Serving:

    • Cooked Rice
    • Chopped scallions
    • Sesame seeds
    US Customary - Metric

    Instructions

    1. Begin by making the curry sauce. Coat the bottom of a medium pot with oil and place it over medium heat. When the oil is hot, add the onion and sauté for about 5 minutes, until soft and translucent.

    2. Add the ginger, garlic, and curry powder and continue to sauté for about 1 minute until very fragrant.

    3. Add the flour and stir until it coats the onions relatively evenly. Stir in the water, tomato paste, soy sauce and Worcestershire sauce.

    4. Raise heat and bring the mixture to a simmer. Lower the heat and allow to cook for about 15 minutes, stirring occasionally, until the mixture thickens up a bit. 

    5. While the sauce cooks, prepare the eggplant Katsu. Whisk the batter ingredients together in a shallow bowl and allow it to sit for about 5 minutes to thicken up. Meanwhile, stir the breading ingredients together in another shallow bowl. 
    6. Coat the bottom of a large skillet generously with oil and place it over medium heat.

    7. When the oil is hot, grab an eggplant slice and dip both sides into the batter. Next, dredge each side in the breading. Transfer the slice to the skillet. Repeat for as many slices as will fit into the skillet without crowding.

    8. Cook the eggplant for about 5 minutes on each side, until crisp and golden brown. Transfer the cooked slices to a paper towel-lined plate.

    9. Add oil to the skillet as needed and continue coating and cooking the eggplant slices until all are cooked.

    10. Divide rice onto plates and top with eggplant slices, then cover the eggplant slices with the sauce. Sprinkle with scallions and sesame seeds. Serve.

    Recipe Notes

    If you can't find Japanese curry powder, a mixture of regular curry powder and garam masala will work as a substitute.

    Nutrition information does not include accompaniments.

    Nutrition Facts
    Eggplant Katsu Curry
    Amount Per Serving
    Calories 341 Calories from Fat 194
    % Daily Value*
    Fat 21.6g33%
    Saturated Fat 4.1g21%
    Sodium 1076mg45%
    Potassium 502mg14%
    Carbohydrates 32.6g11%
    Fiber 6.7g27%
    Sugar 7.7g9%
    Protein 5.7g11%
    Calcium 38mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Marry says

      August 23, 2017 at 11:42 pm

      Alissa, this was my dinner tonight and it was delicious! I had all the ingredients, lucky me (used Indian curry). I would suggest cutting the eggplant into 1/4" slices because some of mine were under-cooked. Thank you so much for another great recipe.

      Reply
    2. Jennifer says

      August 27, 2017 at 3:10 pm

      I am all with you. It is FINALLY getting cooler and now I am craving all the warm and cozy foods. This post makes me want to make a japanese curry- though it really doesn't use up the summer produce that I have. T__T

      Reply
      • Alissa Saenz says

        September 01, 2017 at 9:03 am

        I'm SO glad it's getting cooler! If you want to use your summer veggies I'd just make extra sauce and throw them in - I almost did that wiht the recipe.

        Reply
    3. John says

      August 28, 2017 at 6:47 pm

      Hi Alissa, I'm not familiar with Japanese curry. Does it come in a jar? What makes it different from Indian curry?

      Reply
      • Alissa Saenz says

        September 01, 2017 at 9:17 am

        It's a different blend of spices from what you find in Indian curry - I find the flavor to be somewhere in between Garam Masala and the stuff just labeled "curry powder" in the spice Aisle. S & B is a good brand to try - it's usually sold in little tins in the international foods section. And if you can't find it at the supermarket you can try Amazon.

        Reply
    4. Sarah says

      August 31, 2017 at 11:40 pm

      This looks so good! I can't wait to make it. What brand of Japanese curry powder do you like to use?

      Reply
      • Alissa Saenz says

        September 01, 2017 at 9:23 am

        Thank you! I used S & B curry powder.

        Reply
    5. smileygal says

      September 26, 2017 at 12:52 am

      We followed your recipe and what we made tonight was super delicious. Thank you for sharing. We decided to use tortilla chips crumbled up for breading due to not having breadcrumbs at home. I plan to use your sauce recipe often without the curry seasoning. But we enjoyed your curry sauce. It has so much flavor and pretty simple to make. Thanks again for the recipe..

      Reply
      • Alissa Saenz says

        September 27, 2017 at 9:43 am

        Way to improvise! I'll bet the tortilla coating was excellent! I'm glad you enjoyed it!

        Reply
    6. coney says

      May 27, 2018 at 7:40 am

      look so yummy... u think its gonna be the same if i will bake the eggplant?

      Reply
      • Alissa Saenz says

        June 02, 2018 at 2:30 pm

        It won't be quite as crispy, but I think it will still be good. :)

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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