Try this Japanese katsu curry (vegetarian) recipe at home
Japanese katsu curry, traditionally featuring non-veg ingredients, is reimagined here with vegetables for a vegetarian version. Originating from Japan, this dish combines curry's rich flavors with a crispy breaded cutlet. It has gained worldwide love for its unique taste and texture. Adaptable to vegetarian diets, it offers a culinary journey worth exploring. Let's start cooking!
Gather the following ingredients
For this vegetarian Japanese katsu curry, you will need a variety of ingredients. Start with two large potatoes; these should be peeled and then cubed to ensure they cook evenly within the curry. The potatoes not only add substance but also help to thicken the curry sauce, contributing to the dish's hearty texture. Ensure the cubes are of similar size for consistent cooking.
Prepare the vegetables
Start by getting your vegetables ready. Peel and cube the potatoes and carrots to ensure they cook evenly in the curry. Next, finely chop the onion and mince the garlic. These ingredients will not only form the foundation of your curry sauce but also add essential flavors to enhance the dish. Preparing these vegetables first helps make the cooking process more efficient and organized.
Cook the curry sauce
In a large pan over medium heat, saute onions until translucent. Add garlic, carrots, and potatoes; cook for about five minutes. Stir in curry powder until vegetables are well-coated. Pour in vegetable stock; bring to a boil then simmer until veggies are tender. Blend until smooth if desired; stir in honey and soy sauce for depth of flavor.
Bread sweet potatoes
While the curry simmers, start on the sweet potato rounds. Season them with salt and pepper. Dredge each round in flour, then quickly dip into water. Follow this by coating them evenly in panko breadcrumbs, ensuring a uniform layer on all sides. This process prepares the rounds for frying, aiming for a golden and crispy exterior that complements the curry's rich flavors.
Fry sweet potato cutlets
Heat sunflower oil in a deep pan on medium-high. Fry the breaded sweet potato rounds until golden brown on both sides. Carefully remove and drain on paper towels to eliminate excess oil, ensuring they remain crispy. This frying process is essential for achieving the perfect texture and color, making the sweet potato cutlets a delightful complement to the curry.
