Yasai Katsu Curry Recipe 2024:

Craving comfort food with a veggie twist? Look no further than Yasai Katsu Curry! Imagine this: golden panko-crusted vegetables piled high on a bed of fluffy rice, all drenched in a velvety Japanese curry sauce bursting with savory and sweet notes. 

Think crispy, tender bites of eggplant, zucchini, and sweet potato, each singing its flavor symphony against the backdrop of rich sauce. It’s a symphony of textures and tastes, vegetarian magic in every bowl, and it’s easier to make than you might think! 

Yasai Katsu Curry Recipe

So, buckle up, food adventurers, because this Yasai Katsu Curry recipe from 2024 is about to change your veggie-centric dinner game forever. Let’s dive in!

Yasai Katsu Curry Recipe:


For the Vegetables:

  • 1 medium eggplant, sliced into thick pieces
  • 1 medium zucchini, sliced into thick pieces
  • 1 medium sweet potato, peeled and sliced into thick pieces
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • Vegetable oil for deep-frying

For the Curry Sauce:

  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 tablespoons katsu curry paste
  • 1 (13.5 oz) can coconut milk
  • 1 1/2 cups vegetable stock
  • 1/4 cup soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon honey or maple syrup (optional)

For Serving:

  • Cooked white rice
  • Fresh cilantro or chopped green onions (optional)

Step-by-Step Instructions Yasai Katsu Curry

1. Prep the Veggies:

  • Slice eggplant, zucchini, and sweet potato into thick (1/2-inch) pieces.
  • Set up 3 shallow bowls: one with flour, one with whisked eggs, and one with panko breadcrumbs.

2. Bread the Veggies:

  • Dip each veggie slice in flour, then egg, and coat generously with panko crumbs. Set aside on a plate.

3. Make the Curry Sauce:

  • Heat oil in a saucepan and sauté onion until soft (5 minutes).
  • Add garlic, ginger, and katsu curry paste, and cook for 1 minute until fragrant.
  • Pour in coconut milk, stock, soy sauce, mirin, and sweetener (optional). Simmer uncovered for 15 minutes, stirring occasionally.

4. Fry the Veggies:

  • Heat oil in a pot or deep fryer to 350°F (175°C).
  • Fry breaded veggies in batches until golden and crispy (2-3 minutes per side). Drain on paper towels.

5. Assemble & Serve:

  • Spoon rice onto plates, top with veggie cutlets, and ladle hot curry sauce over them.
  • Garnish with cilantro or green onions (optional).
  • Dive in and enjoy!


  • Adjust the spice level by adding more or less curry paste.
  • Substitute vegetable oil with peanut oil for a richer flavor.
  • Serve with Japanese pickles or a side salad for a refreshing touch.

Health Considerations

Nutritional Profile:

  • Calorie Count: A single serving packs around 700-800 calories, with deep-fried veggies and the coconut milk-based sauce being major contributors.
  • Fat Content: Deep-frying adds fat, raising the total to around 30-40 grams per serving, with a portion coming from saturated fat.
  • Sodium Overload: The soy sauce and katsu curry paste bump up sodium to over 1,000mg per serving, a concern for individuals with hypertension or sodium restrictions.
  • Carb Conundrum: White rice, the usual accompaniment, adds significant carbs. Brown rice or quinoa offers a better fiber-rich option.
  • Micronutrient Mix: Vegetables like eggplant, zucchini, and sweet potato offer some vitamins and minerals, but deep-frying depletes some of their goodness.

Health Considerations:

  • Heavy on Calories and Fat: This dish might not be ideal for weight management or managing obesity due to its high calorie and fat content. Share a portion or choose less calorie-laden Wagamama options.
  • Sodium Concerns: High sodium can be problematic for individuals with high blood pressure, heart disease, or kidney problems. Limit the frequency of consuming this dish and consider using low-sodium soy sauce.
  • Reduced Veggie Nutrients: Deep-frying reduces the vitamins and minerals in the vegetables. To maximize nutrient intake, choose other vegetable dishes or consider steaming or roasting vegetables.
  • Customization Counts: Wagamama allows for some customization. Brown rice instead of white can boost fiber intake, and requesting less sauce reduces fat and calories.

Also check: Wagamama katsu curry recipe 2024:


Absolutely! You can air-fry the coated veggies for a lighter, healthier option. Preheat your air fryer to 400°F (200°C), spray the veggies with cooking oil, and air-fry for 10-15 minutes, flipping halfway through, until golden brown and crispy. You can also pan-fry them in a thin layer of oil, adjusting the heat and cooking time to achieve that crispy perfection.

Yes! Get creative! Swap eggplant for mushrooms, add bell peppers for extra sweetness or try broccoli or cauliflower florets for a different texture. Just make sure the veggies are similar in size and thickness for even cooking.

Yes! Substitute coconut milk with vegetable broth or a non-dairy milk alternative like almond or oat milk. Choose a vegan katsu curry paste and skip the honey or maple syrup for a completely plant-based delight.

Steamed white or brown rice is the classic partner, but you can branch out! Quinoa, noodles, or even a bed of leafy greens can offer a refreshing alternative. Don’t forget the fresh cilantro or chopped green onions for an extra flavor punch!

Sure! Store the breaded vegetables and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently on the stovetop, and re-crisp the veggies in the oven, air fryer, or a pan with a little oil.


So, there you have it! From crispy veggie symphony to creamy curry magic, Yasai Katsu Curry has woven its spell on your taste buds. Remember, this recipe isn’t just about following instructions; it’s about embracing culinary adventure.

 Swap veggies, adjust spice, and play with textures to make it your own. Whether you share it with loved ones or savor it solo, Yasai Katsu Curry promises a vegetarian feast to leave you wanting more. Now go forth, conquer your cravings, and let the Yasai Katsu Curry revolution begin!

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