Eggplant Katsu Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy panko-crusted eggplant slices replace meat in this vegan curry, cooked with aromatic spices and a savory sauce. The dish is comfort food built on plant-based protein, served with rice and garnished with green onion and sesame seeds.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons vegetable oil
- 1 medium onion, (diced)
- 4 garlic cloves, (minced)
- 2 teaspoons freshly grated ginger
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoons Japanese curry powder*, (plus more to taste)
- 3 cups water
- 3 tablespoons tomato paste
- 3 tablespoons soy sauce
- 1 1/2 tablespoons vegan Worcestershire sauce
- 1 pound eggplant, (about 2 Japanese eggplants or 1 small Italian eggplant, sliced into 1/4 to 1/2 inch thick slabs)
- 1/2 cup unflavored soy or almond milk
- 2 tablespoons all-purpose flour
- 1 tablespoon ground flaxseed
- 1/2 teaspoon salt
- 1 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil, (plus more as needed)
- Cooked Rice
- Chopped scallions
- Sesame seeds
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 1163mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 624mg
- Calcium
- 161mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1163MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.