Simple Vegetable Katsu Curry

Vegetable Katsu Curry served with steaming hot rice & Salad

When the temperature plummets what better way to warm up with a nice bowl of Katsu Curry which is totally delicious, accessible and easy to make.

Ingredients (Serves 2)

  • 4 x Purple Aubergine (1cm thick slices)
  • 4 x Sweet Potato (1cm thick slices)
  • 4 x Courgette (1cm thick sliced diagonally)
  • 2 x Whole Shiitake Mushroom (sliced in half)
  • 1 x Firm Tofu 200g
  • 1 x House Java Curry Block
  • 600ml Water
  • 100g Corn Flour (for dusting)
  • 200g Panko Breadcrumbs
  • 1 x Beaten Egg (Omit if vegan)
  • Vegetable oil for deep frying
  • Japanese Fukuzuke & Tsubozuke pickles to garnish


  1. Dust the vegetables & tofu in the corn flour, dip with the beaten egg and coat with the Panko breadcrumbs
  2. Heat the oil in a wok or pot to the right temperature and deep fry the vegetables until it floats to the top and breadcrumbs are golden. Rest on tissue paper once cooked.
  3. In a pan add the water and blocks of Java Curry and simmer on a low to medium heat until curry sauce has thicken (Careful the sauce does not overflow)
  4. Plate the vegetables on top of rice and ladle the curry sauce on top.
  5. Serve with Japanese Pickles and salad.