Yasai Katsu Curry


Food picture of Yasai Katsu Curry
  • Time
  • Serves 4
  • Challenge

This dish is inspired by my regular order at Wagamama. Its got a Japanese flair to it, but it's most certainly a British twist to the style of cuisine. This is a crowd pleaser, it's an easy dish, and even the kids will enjoy these veggies!


    For the fried vegetables:

  • 2 sweet potatoes
  • 1 aubergine
  • 50g plain flour
  • 1 egg
  • 100g panko breadcrumbs
  • 2 tbsp sesame seeds
  • salt & pepper
  • For the katsu sauce:

  • 2 tbsp oil
  • 1 large red onion
  • 5 garlic cloves
  • thumb sized piece of ginger
  • 2 medium carrots
  • ½ Granny Smith apple
  • 1 tbsp white miso paste
  • 4 tsp madras curry powder
  • 1 tsp garam masala
  • 4 tsp soy sauce
  • 2 tsp rice vinegar
  • 2 tsp mirin


  • Fry the onion, diced, in a saucepan, until translucent. Add minced garlic and minced ginger, fry for a further few moments.
  • Add peeled and sliced carrots and apple, madras powder, and garam masala. Stir and fry until the apple just starts to brown.
  • Dissolve the miso paste in 1 cup of warm water and add to the saucepan.
  • Simmer for 10-15 minutes until the carrot and apple has softened.
  • Using either a stand-alone blender or stick blender, make a thick sauce. Add the soy sauce, rice vinegar, and mirin. Add more water if the sauce is too thick, but it shouldn't be too runny either.
  • Cut the aubergine and sweet potato into ½cm slices.
  • In one bowl add some salt and pepper to the flour, in another beat the egg, and in one more gently combine the panko breadcrumbs and sesame seeds.
  • Place each slice of the vegetables into the seasoned flour, then beaten egg, and finally the panko and sesame seed mixture.
  • Shake each slice to remove excess breadcrumbs, then shallow fry in a wok or small frying pan for 2 minutes on each side. Drain on a plate with kitchen towel.
  • Serve with steamed rice, green salad, and the curry sauce