Vegan Japanese-Style Curry with Seitan and Crispy Katsu Eggplant

Vegan Japanese-Style Curry with Seitan and Crispy Katsu Eggplant

A plant-based twist on Japanese curry meets katsu-style comfort food. This dish blends a rich, blended coconut curry base loaded with sautéed aromatics, tahini for creaminess, and tender seitan for a high-protein hit (42g per serve). Crispy shallow-fried eggplant “katsu” is layered on top of chewy noodles and silky curry sauce, finished with fresh spring onion, sesame seeds, and chilli flakes. It’s hearty, deeply savoury, slightly sweet, and exactly what Melbourne winter calls for.

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Serves: 4

Ingredients:

Curry

• 2 tbsp extra virgin olive oil
• 2 carrots, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ginger paste
• 1 tbsp Japanese curry powder
• 1 x 400ml can full fat coconut milk
• 1 cup vegetable broth
• 2 tbsp tamari
• 2 tbsp tahini
• 1 tbsp sriracha (optional)
• 1 tbsp maple syrup
• Pinch of salt and pepper
• 400g seitan, sliced or torn into chunks

Katsu eggplant

• 2 eggplants, sliced into thick rounds or slabs
• 2 cups panko crumbs
• 1/2 cup nutritional yeast
• Pinch of salt and pepper
• 2 tbsp cornstarch mixed with water (slurry)
• Extra virgin olive oil, for shallow frying

To serve

• 250g wheat noodles, cooked
• 2 spring onions, chopped
• 1 tbsp sesame seeds
• 2 tsp chilli flakes

Preparations:

1. Heat olive oil in a large pan and sauté carrot and onion until soft and lightly golden, about 8 to 10 minutes.


2. Add garlic, ginger paste and Japanese curry powder, cooking until fragrant.


3. Transfer to a blender and add coconut milk, vegetable broth, tamari, tahini, sriracha (if using), maple syrup, salt and pepper, then blend until smooth.


4. Pour sauce back into the pan and bring to a gentle simmer.


5. Add seitan and cook for 10 minutes until coated and heated through.


6. Coat eggplant in cornstarch slurry, then panko mixed with nutritional yeast, salt and pepper.


7. Shallow fry until golden and crisp, then place on a plate lined with paper towel to soak excess oil.


8. Cook noodles according to package instructions and drain well.


9. Divide curry and seitan into bowls, top with cooked noodles, then layer with crispy eggplant katsu.


10. Finish with spring onion, sesame seeds and chilli flakes, then serve hot.

Watch the video: https://www.youtube.com/embed/zYri-cgnJKQ

Source URL: https://chloeevegan.com/recipe/vegan-japanese-style-curry-with-seitan-and-crispy-katsu-eggplant/

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