Japanese Vegan Katsu Curry

This katsu curry (カツカレー) is vegan Japanese comfort food! Hot steamed rice is topped with crunchy deep-fried vegan katsu and spicy, rich curry. Vegan or not, you're sure to love this recipe!

This post is sponsored by Chef's Choice and Nature's Charm. All opinions expressed in this post are my own.

What is Japanese katsu curry?

Katsu curry is a Japanese yōshoku dish (western style Japanese food) that combines Japanese curry with panko-breaded pork cutlet. The combination of steaming hot rice, rich and spicy curry, and juicy cutlet with crunchy breading is absolutely incredible!

Although the classic meat of choice in katsu curry is pork, many countries outside of Japan prefer to make it using chicken.

I have such fond memories of eating delicious katsu curry on rice at my grandma's restaurant in Japan. There's something so special about piping hot deep-fried katsu with curry on freshly steamed rice!

Why is it called katsu?

Katsu comes from the word cutlet, pronounced katsuretsu in Japanese. Although chicken and beef were the initial choices of meat, pork cutlet (a.k.a. tonkatsu) became popular. When people mention the word katsu, they are almost always talking about pork katsu.

Why you'll love this vegan Japanese curry:

This Japanese katsu curry recipe is the ultimate vegan comfort food when you're craving something spicy and flavorful! Besides being delicious, here are some reasons you'll love this vegan curry recipe:

• Easy - Although this recipe has three components (rice, curry, and katsu) and it takes some time, it's quite simple to make!
• Allergen-Friendly -  Not only is this curry vegan, it's nut-free, soy-free, and easy to make gluten-free! Read on below for all the details.
• Hearty - This dish is definitely hefty and filling! If you're looking for something to keep you full, look no further because this curry's the one for you!

Ingredients

Thanks to the yellow curry paste and garam masala which are both full of different spices, the ingredient list for this katsu curry recipe is simple!

• Onion & carrot - You can finely chop your vegetables using a sharp chef's knife or make it easier by using a food processor. You can dice them instead to add more texture to the curry.
• Garlic - I prefer grating or crushing the garlic for a smoother mouthfeel. Feel free to use jarred minced garlic!
• Thyme & bay leaves - These two herbs add a lovely aroma and flavor to the curry!
• Garam masala - Adding garam masala helps to transform the Thai yellow curry paste into Japanese curry because it contains so many of the spices that are missing in the curry paste! This is the one I used.
• Yellow curry paste - Chef's Choice yellow curry paste is a complex mixture of herbs and spices that adds so much flavor to this vegan curry!
• Coconut milk - Chef's Choice coconut milk is super creamy, and made with only two ingredients: coconut and water!
• Vegetable stock - You can use homemade vegetable stock, store-bought, or a paste that you dilute with water.
• Coconut aminos - I love that coconut aminos add both a soy sauce-like flavor while also adding sweetness! This one and this one are my favorite ones.
• Jackfruit confit - Nature's Charm young green jackfruit confit is super flavorful, tender, and perfect as the meat substitute. This recipe uses the jackfruit for the katsu and the oil to sautée the onions and carrots.
• Oat flour - I love using oat flour (just ground up oats!) to both coat the jackfruit as well as mix it with water to create the glue to stick on the panko breadcrumbs.
• Panko breadcrumbs - Panko is a must-have when making katsu! You can buy it, or make your own! If you're gluten-free, the store-bought panko is never right so I highly suggest grating frozen slices of gluten-free bread.

Substitutions

• Coconut aminos - If you don't have coconut aminos on hand, you can also use soy sauce with a little sugar or agave syrup. Soy sauce tends to be saltier than coconut aminos, so add a ½ teaspoon at a time and taste after each addition until it's to your liking.
• Jackfruit confit - You can use canned young green jackfruit in water or brine, or another meat substitute like firm tofu.
• Oat flour - Feel free to substitute with regular all-purpose flour, gluten-free 1-to-1 flour blend, or cornstarch.

How to make vegan katsu curry:

Make the vegan Japanese curry

1. Heat 2 tablespoons of the jackfruit confit oil in a pot or large skillet over medium low heat. Add the finely chopped onion and carrot and sautée for 15-20 minutes while stirring frequently, until the onions begin to caramelize.
2. Add the garlic, garam masala, thyme, and cook for 1 minute while stirring.

3. Add the yellow curry paste and work it into the vegetables using a wooden spoon or spatula for 1 minute.
4. Pour in the coconut milk and vegetable stock, and add 2 bay leaves. Bring the mixture up to a boil and let it simmer for 20 minutes.
5. Add the coconut aminos and taste for seasoning.

Make the vegetarian katsu

1. Drain the jackfruit confit and pat them dry with paper towels.
2. Coat the jackfruit with 2 tablespoons of oat flour.
3. In a bowl, add the leftover 2 tablespoons of oat flour and mix it with 4 tablespoons of water. In another bowl or plate, add the panko breadcrumbs. Dip a floured jackfruit into the water mixture using one hand and put it in the breadcrumbs. Use your other to coat the wet jackfruit with panko. Repeat with the rest of the jackfruit.

4. Heat some frying oil in a pan. I recommend having 2 inches (5 cm) of oil in the pan. Bring the oil up to 340°F (170°C).
5. Add a few breaded jackfruits into the pan and fry for about 1 minute on each side until beautifully golden.
6. Take the deep-fried katsu out of the oil and place it on a wire rack to let the excess oil drip.
7. Serve in a bowl or on a plate with rice and the prepared curry. Serve immediately!

Recipe variations:

Although I think this katsu curry recipe is super tasty as it is, you can definitely customize it to fit your tastebuds! Many Japanese homecooks will often add a secret ingredient to enhance the flavor.

Some of these secret ingredients may sound odd or unusual, but you're only using a teaspoon or two to add a hint of flavor. Here are some ideas:

• Applesauce - You can add a light sweetness to the curry by adding a spoonful of applesauce or grated apple.
• Agave syrup - Agave, or honey if you're not vegan, will add a mild sweetness to your curry.
• Vegan butter - Butter can add extra richness, umami, and a silky texture.
• Red wine - A little red wine can add depth to the flavor.
• Dark chocolate - Dark chocolate (not sweet milk chocolate!) can add a depth of flavor to your curry!

Recipe pro-tips

• Caramelize the onions - Cooking the onions to the point of caramelization helps to add natural sweetness to the spicy curry!
• Press the panko - When breading the jackfruit chunks, make sure to gently press down on the panko to make sure they stick.
• Let the curry sit in the fridge overnight - Letting the curry rest for a night, or even a few hours, helps the flavors become a little mild and a touch sweeter. I highly recommend it!

Serving suggestions:

Serve this jackfruit curry with hot steamed white rice, and garnish with fukujinzuke (red pickled radish) if you like!

Japanese curry is meant to be eaten throughout the year, but I find it most comforting to eat during the winter months when I'm in the mood for hot and cozy bowls of curry and rice.

Frequently Asked Questions

Storing directions:

Keep the curry in an airtight container in the fridge for up to 3 days. You can also keep it in the fridge for about a month.

The jackfruit katsu is best freshly fried as it loses its crunch when kept in the fridge, so it's best not to make it ahead of time. That said, if you find yourself with leftover katsu, you can keep them in an airtight container in the freezer.

When you're ready to reheat, put them on a baking sheet and bake them in the oven at 350° (175°C) for 30 minutes.

Tools needed to make the recipe

You don't need any special tools to make this katsu curry recipe, only the basics:

• Chef's knife
• Cutting board
• Pot
• Wooden spoon or spatula
• Wire rack

More vegan Japanese recipes

• Japanese cream stew
• Macaroni gratin
• Kashiwa mochi
• Shiratama dango

If you made my jackfruit curry recipe, let me know how it turned out by giving it a star rating and commenting below! You can also tag me on your social posts (@aimadeitforyou) so I can cheer you on from afar.

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