Vegetarian Katsu Curry Recipe: A Satisfying Japanese Comfort Meal
Warm curry sauce poured over crunchy breaded cutlets and perfectly steamed rice always makes for a really comforting meal in my kitchen. After trying out different variations, I’ve settled on this vegetarian katsu curry recipe as my go-to for when I crave something filling and full of flavor, without using any meat. The crispy vegetable cutlets paired with a rich, savory Japanese style curry sauce just hit the spot every time.
I like this recipe because it’s straightforward, doesn’t require fancy ingredients, and gives that classic katsu curry vibe in a meatfree way. You can use fresh or pantry vegetables for your cutlets, and the sauce comes together on the stovetop without any fuss. Even if you’re new to Japanese cooking, this is a great introduction—easy enough for busy weeknights but special enough for sharing with friends or family.
Why I Think You’ll Love This Vegetarian Katsu Curry
- Easy ingredients you’ll recognize. Most of what you need for the curry sauce and cutlets probably already lives in your kitchen.
- Full of texture and flavor. The breaded cutlets come out crispy, and the sauce is rich with veggies and a little kick of spice.
- Flexible and customizable. Choose your favorite vegetables for the cutlets; sweet potato, mushrooms, eggplant, or even tofu all work well.
- Great for leftovers. Both the curry and the cutlets reheat nicely, which makes meal prep simple.
If you’re looking for a hearty, comforting vegetarian dish that feels a little special but is easy enough for weekdays, this recipe is for you. It’s also a guaranteed crowdpleaser—perfect for anyone who loves the flavors of Japanese cuisine or just wants to try something new without a lot of hassle. Don’t forget, you can easily adjust the recipe to suit vegan or glutenfree diets for even more flexibility.
Ingredients
Here’s what I use for vegetarian katsu curry, from cutlets to sauce and the rice on the side:
Crispy Cutlets:
- 1 medium sweet potato (peeled and sliced into 1/2 inch rounds)
- 1 medium eggplant (sliced into 1/2 inch rounds)
- 1 block firm tofu (drained, pressed, and sliced)
- 1 cup all purpose flour
- 2 large eggs or 1/2 cup plantbased milk (for an eggfree version)
- 1 1/2 cups panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
Curry Sauce:
- 1 large onion (finely chopped)
- 2 cloves garlic (minced)
- 1 carrot (peeled and grated)
- 1 tablespoon ginger (fresh, minced)
- 2 tablespoons mild curry powder (Japanese style, if available)
- 2 tablespoons all purpose flour
- 2 cups vegetable stock
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 tablespoon honey or maple syrup
- 1 teaspoon garam masala
- Salt and pepper to taste
For Serving:
- Steamed Japanese rice (short grain works best)
- Chopped parsley, scallion, or pickled ginger (optional garnish)
How to Make Vegetarian Katsu Curry
Prepare the Crispy Cutlets
Start by picking your favorite vegetables or tofu. I usually mix sweet potato, eggplant, and slices of tofu for different textures. Lay out three shallow bowls: put flour in the first, beaten eggs or plant milk in the second, and panko breadcrumbs in the third.
Season your veggies and/or tofu slices lightly with salt and pepper. Coat each piece well in flour, dip in egg or milk, then press into panko crumbs until every side is covered. This threestep coating really helps the breading stick and go golden when you fry it.
Heat about 1/2 inch of vegetable oil in a skillet over medium heat. Fry your cutlets in batches for about 3 minutes on each side or until they turn crisp and golden brown. Move them onto a plate lined with paper towels to drain any excess oil.
Make the Curry Sauce
In a saucepan, sauté onion, garlic, and ginger with a splash of oil over medium heat until the onion softens and starts to brown, which usually takes about 5 minutes. Add grated carrot and cook for another 2 minutes. Sprinkle in the curry powder and flour, then stir everything together to make a roux. This thickens the sauce and offers plenty of flavor from the spices.
Slowly pour in the vegetable stock, stirring to avoid clumps. Add soy sauce, tomato paste, honey or maple syrup, and garam masala. Let the sauce come to a gentle simmer for about 10 minutes, stirring occasionally until it thickens up. Taste as you go and add more salt or pepper if you feel it needs it. If the sauce gets too thick, just splash in a bit more vegetable stock or water to reach your desired consistency.
Assemble and Serve
Spoon cooked rice onto each plate. Place a couple of crispy cutlets on top or next to the rice and pour the hot curry sauce over everything. I like to add some chopped parsley or a bit of pickled ginger if I have it for a fresh touch on top. This plate always looks as eye-catching as it is delicious and works great at a dinner gathering too.
Helpful Tips & Simple Variations
- Try other veggies, like zucchini, bell pepper, or portobello mushrooms. They’re all tasty in this recipe.
- Use glutenfree flour and panko if you need a wheatfree version.
- For a richer flavor, stir a splash of coconut milk into the curry sauce just before serving.
- Extra breaded cutlets keep well in the fridge. Heat them up in the oven or air fryer for that crisp texture again.
- If you want things spicier, add chili flakes or a dash of hot sauce to the curry sauce.
- If you like, you can prep the cutlets in advance and freeze them before frying for future easy meals. Just coat and arrange them on a baking sheet; once frozen, transfer to a container. Fry from frozen, adding a couple minutes per side.
Frequently Asked Questions
Q: Can I bake the cutlets instead of frying?
A: Yes, you can. Lay the breaded cutlets on a baking sheet lined with baking paper, spray or brush them with a little oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through. They turn out crispy but a little lighter and are a good alternative to frying.
Q: What type of curry powder should I use?
A: Japanese style curry powder is mild and a little sweet, which matches the sauce in restaurant katsu curry. If you only have regular curry powder, that works too; just start with a little and taste as you go.
Q: How do I make this dish vegan?
A: Use plantbased milk for dipping and swap honey for maple syrup or sugar. Doublecheck that your panko breadcrumbs are made without egg or dairy. Every part of this recipe can easily be made vegan.
Share Your Vegetarian Katsu Curry Experience!
Give this recipe a try and enjoy a warming Japanese inspired dish that works well for any night of the week. I’d love to know how you make it your own—share your favorite veggie combinations or any tips you stumble upon along the way. Enjoy every satisfying, crunchy bite!
If you’re looking to take up your kitchen skills a notch with accessible Japanese favorites, vegetarian katsu curry is a smart place to start. With fresh or pantry staples, a cozy sauce, and ultra crunchy cutlets, it’s a next-level cool comfort meal you’ll want to cook again and again.
