Eggplant Katsu Curry

I really like that this is a really easy vegan katsu curry sauce recipe, you just need to cook the red onion, and then leave the rest of the ingredients for 10 minutes, so super easy to get a really delicious sauce.


panko coated aubergine katsu:

  • 2 aubergine medium size
  • 2 cups of water
  • 1/2 cup chickpea flour
  • 1 tsp black salt
  • 1/3 cup nutritional yeast
  • a cup panko breadcrumbs
  • 3 tbsp olive oil
  • a pinch of Himalayan salt

katsu curry sauce:

  • 1 tbsp olive oil
  • 1 chopped red onion
  • 1 cup of canned coconut milk
  • 1 tbsp maple syrup
  • 1 tbsp tomato puree
  • 1 tbsp curry powder


  • 200g cooked sushi rice
  • salad of your choice1
  •  tbsp white sesame seeds


  1. We are going to start by preheating the oven at 200ºC – 400ºF, whilst the oven is heating we will prepare the aubergine katsu.
  2. We are going to make a vegan egg, in a medium-size bowl mix 2 cups of water, 1/2 cup chickpea flour, a teaspoon of black salt and 1/3 cup nutritional yeast, whisk until you get a smooth consistency, it should take 1 minute approximately.
  3. In a medium-size plate put a cup of panko breadcrumbs, prepare also a baking tray or a baking mat.
  4. Chop the aubergine in thin slices, but not too thin! dip the aubergine slices first into the vegan egg, then cover them with the panko breadcrumbs, make sure that they are well covered, this is key for a really delicious aubergine katsu!
  5. Once the aubergine is well covered, leave them onto the baking tray or baking mat, repeat the process until you´ve done it will all the aubergine slices.
  6. If you run out of the vegan egg, just use the same proportion:
  7. 1 cup water:1/4 cup chickpea flour:1/2 tsp black salt:1/6 cup nutritional yeast.
  8. Once you have all your katsu pieces ready to go into the oven, sprinkle 3 tablespoons of olive oil and a pinch of Himalayan salt or any salt of your choice, then cook in the oven for around 20 minutes at 200ºC – 392ºF.
  9. Time to make curry sauce!
  10. In a medium-size pan at medium heat add a tablespoon of olive, once warm add the chopped red onion, cook it at medium heat until the red onion is soft, it will take 7 minutes approximately.
  11. Then add a can of coconut milk, a tablespoon of maple syrup, a tablespoon of tomato puree and a tablespoon of curry powder, stir and cook at medium-low heat for around 15 minutes, the sauce should be thick.
  12. To serve, add around a cup of cooked sushi rice, as a side add the salad of your choice, I like to put in the middle of the plate the vegan aubergine katsu, finish it all by adding the katsu curry sauce! sprinkle some white sesame seeds on top.

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Guest Blogger Belinda – My Vegan Beli

Hi everyone! I am Belinda! At the moment I live in Spain, I started the blog when I was living in London as a way to start a healthy vegan lifestyle, taking care of the foods that I eat and knowing whats in my plate. Eating this way has allowed me to have more energy, to be inspired for the food that I eat and to inspire others to eat healthy and enjoy the incredible foods that we have available to nourish our bodies and having fun cooking them. See all recipes by Belinda

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