Hi guys! Today I will share with you how to make a vegan katsu curry, this is really the best vegan katsu curry.

Katsu is a delicious Japanese dish also known as panko, I will serve it as traditionally with rice, curry sauce, and some salad.

This vegan katsu is super crunchy, you have to make sure that you cover really well the aubergine with the panko bread, this just made a huge difference from a regular katsu to the best ever katsu!

The curry sauce is so delicious, I love how well combined is the aubergine katsu, curry sauce, sushi rice, and salad, everything just makes the perfect balance in the dish! I am sure if you make this recipe once, you will have to repeat and make it again because is such a winner 🙂

I also really like that this is a really easy vegan katsu curry sauce recipe, you just need to cook the red onion, and then leave the rest of the ingredients for 10 minutes, so super easy to get a really delicious sauce.


Ingredients for the panko coated aubergine katsu:

2 aubergine medium size

2 cups of water

1/2 cup chickpea flour

a tsp black salt

1/3 cup nutritional yeast

a cup panko breadcrumbs

3 tbsp olive oil

a pinch of Himalayan salt

Ingredients for the katsu curry sauce:

a tbsp olive oil

a chopped red onion

a cup of canned coconut milk

a tbsp maple syrup

a tbsp tomato puree

a tbsp curry powder

Rest of the ingredients needed:

200g cooked sushi rice

a salad of your choice

a tbsp white sesame seeds

Preparation time: 30 minutes
Total time: 1 hour
Serving size: 2 serves


Let´s make the best ever vegan aubergine katsu curry recipe!

We are going to start by preheating the oven at 200ºC – 392ºF, whilst the oven is heating we will prepare the aubergine katsu.

We are going to make a vegan egg, in a medium-size bowl mix 2 cups of water, 1/2 cup chickpea flour, a teaspoon of black salt and 1/3 cup nutritional yeast, whisk until you get a smooth consistency, it should take 1 minute approximately.

In a medium-size plate put a cup of panko breadcrumbs, prepare also a baking tray or a baking mat.

Chop the aubergine in thin slices, but not too thin! dip the aubergine slices first into the vegan egg, then cover them with the panko breadcrumbs, make sure that they are well covered, this is key for a really delicious aubergine katsu!

Once the aubergine is well covered, leave them onto the baking tray or baking mat, repeat the process until you´ve done it will all the aubergine slices.

If you run out of the vegan egg, just use the same proportion:

1 cup water:1/4 cup chickpea flour:1/2 tsp black salt:1/6 cup nutritional yeast.

Once you have all your katsu pieces ready to go into the oven, sprinkle 3 tablespoons of olive oil and a pinch of Himalayan salt or any salt of your choice, then cook in the oven for around 20 minutes at 200ºC – 392ºF.

Time to make curry sauce!

In a medium-size pan at medium heat add a tablespoon of olive, once warm add the chopped red onion, cook it at medium heat until the red onion is soft, it will take 7 minutes approximately.

Then add a can of coconut milk, a tablespoon of maple syrup, a tablespoon of tomato puree and a tablespoon of curry powder, stir and cook at medium-low heat for around 15 minutes, the sauce should be thick.

To serve, add around a cup of cooked sushi rice, as a side add the salad of your choice, I like to put in the middle of the plate the vegan aubergine katsu, finish it all by adding the katsu curry sauce! sprinkle some white sesame seeds on top.



You can keep the leftovers in the fridge for 3 days, to warm them up you can use a pan or in the oven, it will stay fresh and yummy.



Did you make this recipe?

Please let me know if you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thewhitechestnut

I use this baking mat sheets to cook the aubergine, you can find it on Amazon



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