Vegan Eggplant Katsu Curry

Plantiful Palate
3 days ago
6 min read

Some dishes feel like a warm hug, and this vegan Asian recipe is one of them. Thick aubergine (eggplant) steaks are salted, double-dredged in ultra-crisp panko and fried (or air-fried) until glass-shatter crunchy, then tucked into a pool of velvety Japanese-style curry sauce. It’s the kind of comforting, restaurant-quality plate that proves vegan recipes and lacto-vegetarian recipes can be both nostalgic and elevated, the perfect weeknight-to-weekend showstopper.

I first made this after a blustery market run when the aubergines were too beautiful to ignore. The secret to this Vegan Eggplant Katsu Curry is treating the veg like a proper cutlet: season, rest, coat, and cook hot. The sauce leans classic katsu, slowly caramelised onions, ginger and gentle curry spices, finished with coconut milk for that glossy, spoon-coating richness. Whether you’re craving cosy vegan Asian recipes for a quiet night in or planning a date-night dinner, this vegan recipe delivers: crackling crumbs, tender centres, and a curry you’ll want to pour over everything.

Recipe:

Serves: 4

Prep time: 25 mins (plus 20 mins salting)
Cook time: 30 mins
Total time: 55–60 mins

Ingredients:

For the katsu aubergine

2 large aubergines (about 900g), cut lengthways into 1.5–2cm thick steaks
1 tsp fine sea salt (for salting/sweating)
120g plain flour (use rice flour for gluten‑free)
1 tsp garlic powder
1 tsp onion powder
½ tsp fine sea salt, plus more to taste
¼ tsp white pepper
180ml aquafaba (liquid from a tin of chickpeas) or plant milk whisked with 1 tbsp cornflour
180–200g panko breadcrumbs (gluten‑free if needed)
Neutral oil, for shallow‑frying (about 400–500ml) or spraying if air‑frying

For the curry sauce

1 tbsp neutral oil
2 medium onions (about 300g), thinly sliced
2 garlic cloves, finely chopped
1 tbsp fresh ginger, finely grated
1 medium carrot (100g), thinly sliced
1 small apple (eating apple), peeled and coarsely grated
1½ tbsp mild curry powder
½ tsp ground turmeric
½ tsp garam masala
2 tbsp plain flour (or rice flour)
500ml hot vegetable stock
1 tbsp soy sauce or tamari
1 tbsp mirin (optional but lovely)
200ml full‑fat coconut milk
Sea salt and black pepper, to taste

To finish

Steamed rice, to serve (optional but traditional)
Handful of mixed salad leaves or microgreens
Lime wedges or a little extra soy sauce for the table

Method:

Lay the aubergine steaks on a tray and lightly sprinkle both sides with the 1 tsp salt. Leave for 20 minutes to draw out excess moisture and any bitterness. You’ll see droplets form.
Pat the aubergine very dry on all sides with kitchen paper. This step is key for crispiness.
Set up a dredging station: bowl 1 with flour, garlic powder, onion powder, ½ tsp salt and white pepper; bowl 2 with aquafaba (or plant milk + cornflour whisked smooth); bowl 3 with panko. For extra crunch, gently crush some of the panko in your hands to create a mix of fine and coarse crumbs.
Working one piece at a time, coat aubergine in seasoned flour (shake off excess), dip in the “egg” wash until fully moistened, then press firmly into panko, turning and packing crumbs on so they adhere. For a pub‑style crust, double‑coat: back into aquafaba and again into panko. Place the coated pieces on a wire rack while you finish the rest — a short 5–10 minute rest helps the coating set.
Make the curry sauce: warm 1 tbsp oil in a medium saucepan over medium heat. Add sliced onions with a pinch of salt and cook 8–10 minutes, stirring, until soft, golden and sweet (a light caramelisation gives depth). Add garlic and ginger; cook 60 seconds until fragrant.
Stir in carrot and grated apple; cook 2–3 minutes to soften slightly. Sprinkle over curry powder, turmeric and garam masala; cook 30–45 seconds, stirring, to bloom the spices.
Sprinkle in flour and stir for 1 minute to make a dry roux around the veg. Gradually whisk in hot stock until smooth and lump‑free. Add soy sauce and mirin. Simmer gently 10–12 minutes, uncovered, stirring occasionally, until the carrot is tender and the sauce has thickened.
Blend the sauce until silky with a stick blender (or carefully in a jug blender). Return to the pan, stir in coconut milk, and simmer 2–3 minutes more. Taste and adjust salt/pepper. The consistency should be glossy and spoon‑coating; thin with a splash of stock or thicken a touch longer if needed. Keep warm on low, covered.
Fry the katsu: pour 1.5–2cm oil into a wide frying pan and heat to 175–180°C (a panko crumb should fizz immediately and brown in 60–70 seconds). Fry aubergine in batches for 2–3 minutes per side until deep golden brown. Don’t overcrowd or the temp will drop. Transfer to a wire rack set over a tray; sprinkle with a pinch of salt while hot.
Rest the fried aubergine 2–3 minutes, this sets the crust and keeps it crisp. If cooking in multiple batches, keep the rack in a low oven (120°C) to stay hot and crunchy.
To serve, ladle a generous pool of hot curry sauce onto warm plates, place an aubergine cutlet on top, and crown with salad leaves or microgreens. Add rice on the side if you like, and pass lime wedges or a splash of soy at the table.

Additional Tips:

Salt, dry, rest: the salty rest draws moisture out; drying well and resting after breadcrumbing are the two biggest crispiness wins.
Oil temperature: too cool and the crust absorbs oil; too hot and it darkens before the aubergine softens. Aim for 175–180°C and let the oil recover between batches.
Crumb control: gently crush some panko for an even, tight crust that still has craggy bits for extra crunch.
Binder options: aquafaba gives a superb “egg‑wash” cling. If you don’t have it, whisk 1 tbsp ground flaxseed with 4 tbsp water and rest 10 minutes for a flax egg.
Sweetness balance: Japanese curry loves a touch of sweet. If your apple isn’t very sweet, add 1 tsp maple.
Ultra‑silky sauce: strain the blended sauce through a medium sieve for restaurant‑smooth results.
Make‑ahead: sauce keeps 4 days chilled or 2 months frozen; reheat gently. Fry katsu just before eating for best texture.

Alternative Cooking Methods:

Air fryer katsu: spray both sides lightly with oil and cook at 200°C for 7 minutes, flip, then 6–8 minutes more until deep golden and tender through. Thicker slices may need 2–3 extra minutes.
Oven‑baked katsu: place crumbed aubergine on a preheated, oiled tray. Bake at 220°C (200°C fan) for 15 minutes, flip, brush/spray with a little oil, then bake 8–12 minutes more until crisp and bronzed.
Gluten‑free: swap plain flour for rice flour and panko for GF panko; use tamari in the sauce.
Soy‑free: use coconut aminos instead of soy/tamari and a pinch more salt.
Lighter curry: replace half the coconut milk with extra stock; simmer to a light, pourable sauce.

Allergy information / alternatives:

Gluten‑free: use rice flour + GF panko; tamari instead of soy sauce.
Nut‑free: recipe is naturally nut‑free.
Soy‑free: use coconut aminos; check your stock is soy‑free.
Sesame‑free: recipe contains no sesame; avoid sesame oil garnishes.
Lacto‑vegetarian: fully suitable.

Nutritional Information (per serving):

Calories: ~620 kcal
Protein: ~9g
Carbs: ~76g
Fat: ~28g
Sugar: ~14g
Salt: ~1.6g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

For more bold vegan recipes and quick vegan Asian recipes, explore the Plantiful Palate collection, flavour‑first, weeknight‑friendly, always crowd‑pleasing, and designed to help you cook authentic plant‑based Asian dishes at home that are easy, accessible, and full of flavour.