This delicious veggie katsu curry is my version of the favourite dish from Wagamama’s. It’s a creamy coconut curry sauce with vegetables baked in panko breadcrumbs. I love serving with a side of sticky jasmine rice.
Katsu curry is a favourite in the UK, and it’s much easier to make at home than you might think. It’s a lovely weekday dinner the whole family will enjoy, and also special enough to serve at dinner parties.
If you love curry, then try this recipe for vegan red lentil dahl. It’s another simple and delicious recipe with big flavours.
- Oil: If you don’t have rapeseed oil, substitute with sunflower, light olive oil or sesame oil.
- Curry sauce: If you have leftover butternut squash, you can use this in place of all or some of the carrots, to avoid any waste – just try to keep to a similar overall amount as this will affect the consistency of the blended sauce.
- Curry powder: If you don’t have a ready-made curry powder you can substitute with 2 tablespoons ground coriander, 1 tablespoon ground cumin, 2 teaspoons ground turmeric and 1 teaspoon of ground ginger.
Recipe tips and variations
1. Tofu katsu curry variation
If you prefer, you can use crispy tofu fillets instead of vegetable slices. My recipe is for baked breaded tofu, and it’s delicious! You’ll need a block of extra firm tofu for this.
2. Vegan curry sauce
I’m not proud of it, but I do love a bowl of chips and curry sauce. If you feel the same, you can’t go wrong with this delicious vegan curry sauce.
3. Making sticky rice
In the recipe card, I’ve suggested serving with a side of your favourite rice. I love sticky jasmine rice with katsu curry, flavoured with fresh orange juice and star anise.
If this sounds good, discover how to make sticky rice and add this as a side dish.
4. Sticky rice alternative
Wagamama serves sticky rice with their famous katsu curry sauce, but if you’re looking for a lower calorie alternative then cauliflower rice works well. Of course, brown rice is always an option too.
Store leftovers in the fridge and use them within 3 days.
I wouldn’t recommend freezing the panko vegetables but the sauce could be frozen for up to 3 months. Defrost overnight in the fridge and ensure it is piping hot before serving.
Wagamama Katsu Curry Recipe
- Jug blender or immersion (stick) blender
For the panko vegetable slices:
- 135 g (1 cups) plain (all purpose) flour, divided into two halves
- ½ teaspoon fine sea salt
- 120 ml (½ cups) water
- 120 ml (½ cups) oat milk or your preferred plant milk
- 300 g (4 ¾ cups) panko crumbs
- 1 aubergine cut into ¼ inch slices
- 1 large sweet potato cut into ¼ inch slices
- 1 small butternut squash cut into ¼ inch slices
- Vegetable oil spray
For the curry sauce:
- 2 tablespoons rapeseed oil
- 2 onions chopped
- 2 large carrots finely chopped or grated
- 3-4 garlic cloves crushed
- 4-inch piece of root ginger peeled and finely chopped
- 2 teaspoons turmeric
- 4 tablespoons mild curry powder
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ½ – 1 teaspoon cayenne pepper (or to taste)
- 4 tablespoons plain flour
- 400 ml (1 ½ cups) vegetable stock
- 1 x 400ml can full fat coconut milk
- 2 tablespoons soy sauce
- 100 g (⅔ cups) sultanas
To Serve (optional):
- 1 bunch chopped spring (green) onions
- Sesame seeds
- Side of your favourite rice
- Preheat the oven to 200C (390F) and line a baking tray with parchment paper.
Make the panko vegetables:
- In a bowl, combine half of the flour with the salt, water and milk and whisk well to form a batter.
- Place the remaining ½ cup of flour in a separate bowl and the panko breadcrumbs in a third bowl.
- Dip the vegetable slices in the flour, then into the batter, then into the panko crumbs, ensuring both sides are well coated.
- Place the breadcrumbed vegetables on the prepared baking sheet and spray them with oil.
- Bake for 20 minutes at 200C (390F) or until the breadcrumbs are golden and crispy and the vegetables feel tender when pierced with a sharp knife.
While the vegetables are cooking, make the katsu curry sauce:
- Heat the rapeseed oil in a large saucepan (or deep frying pan) and fry the onion, carrot, garlic and ginger over a medium heat until soft.
- Add the turmeric, curry powder, salt, black pepper and cayenne pepper and cook for a further 1-2 minutes or until the spices become fragrant.
- Add the flour to the pan and stir well to coat the vegetables.
- Gradually add the stock, stirring continuously, then add the coconut milk, soy sauce and sultanas.
- Simmer gently until the sauce has thickened – 10 to 15 minutes.
- Blitz in a jug blender or use an immersion blender to make a smooth sauce.
- If the sauce is too thick, add a little hot water. If it’s too thin, add a little more flour and whisk well to combine.
- Taste and adjust the salt and cayenne pepper to your preference.
- Serve the crispy panko vegetables and pour over the katsu sauce. I love adding a side of sticky jasmine rice (find my recipe here), but brown rice or cauliflower rice is lovely too.
- Store leftovers in the fridge and use them within 3 days.
- I wouldn’t recommend freezing the panko vegetables but the sauce could be frozen for up to 3 months. Defrost overnight in the fridge and ensure it is piping hot before serving.
- If you don’t have rapeseed oil, substitute with any neutral plant oil, eg sunflower or light olive oil.
- If you have leftover butternut squash, you can use this in place of all or some of the carrots, to avoid any waste – just try to keep to a similar overall amount as this will affect the consistency of the blended sauce.
- If you don’t have a ready-made curry powder you can substitute with 2 tablespoons ground coriander, 1 tablespoon ground cumin, 2 teaspoons ground turmeric and 1 teaspoon of ground ginger.
- If you prefer, you can use pressed tofu steaks instead of vegetable slices.