This is my veganized version of Wagamama’s yasai katsu curry – I tasted this curry sauce a while back with a vegetarian friend of mine. I couldn’t eat the vegetables as they were deep-fried, and I suspect the batter was made with eggs. but the sauce was quite delicious – a marriage of both sweet and spicy. I tried to savour the moment, and recreate the experience once I had returned home. I specialize in curry-making and love a challenge. I researched a little bit about this curry, and fruit seems to be included in it (which I love anyway, and which I include in many of my curries – it just dances so beautifully in it). Katsu curry appears to be a new transition in Japan, and a popular one for that matter. The ingredients may appear a little strange at first, since it is a fusion – but trust me, this recipe works.
We wiped it out within minutes. I suggest having some teriyaki sauce at hand to dip your veggies in, prior to crunching into them. Serve with sticky rice and peanut garnish. Enjoy !
Serves 3 to 4 portions
INGREDIENTS
olive oil
1 medium onion, finely chopped
4 cloves garlic, chopped
2 sweet red apples, peeled and chopped
1½ ripe bananas, chopped
1 Tbsp ketchup
1 Tbsp agave syrup, or maple syrup
1 heaped tsp turmeric powder
1 heaped Tbsp hot curry
½ tsp coriander seeds
½ tsp ground ginger
1 cup (250 mL) coconut milk (low fat is good too)
2 cups (500 mL) water
2 tsp (10 mL) teriyaki sauce
1 Tbsp (15 mL) dark soya sauce
salt to taste
METHOD
- In a large non-stick saucepan pour the oil, heat it up, and add the finely chopped onions. Fry for a few minutes, and then add the garlic and apple. Continue frying for a couple of minutes, then add all of your spices (the dried ingredients, not your cornstarch) – you may need another dash of olive oil at this point
- Next, add the bananas and stir for a minute or so.
- Now add the liquid, one cup at a time, leaving around 5 minutes before each cup – include your soya sauce and teriyaki sauce.
- Leave to simmer gently for 20 minutes, then remove from the heat, add the cornstarch mixture and then blend the lot in a food processor.
- Taste for salt and sweetness. Then return to the heat, and simmer for a further couple of minutes. Serve with steamed rice, and garnish with roasted peanuts and a crunchy green salad.
- This refrigerates well if you wish to serve it the following day.
FOR THE VEGETABLES & BATTER
INGREDIENTS
1 medium sized eggplant/aubergine
4 slices of pumpkin
1 cup flour
1 cup (250 mL) water
2 cups dried breadcrumbs
METHOD
- First slice your vegetables into rounds about 3 inches in diameter, and ½ inch thick.
- Then make your batter mix by blending the flour and water together until smooth
- Dip your vegetables in the batter, then get a handful of breadcrumbs and coat on both sides.
- Deep fry, making sure your oil is hot enough. When they float to the surface, they are ready.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !
suitable for vegans, vegetarians and meat-eaters alike
Can’t wait to try this! I loved the Yatsai Katsu when I tried it at Wagamamas. Thanks Miriam for your brilliant recipes! 🙂
This looks way too good to be true. I’ve just started making my own curry sauces from scratch. And I (guiltilly admit) love katsu, vegan of course! Thank you for making me drool on my computer 🙂
Hi there Quacktastic and thanks for dropping by here with your comment. I do sincerely hope you make and enjoy this curry – do let me know how it goes as and when. Look forward to your future comments on my blog. Best wishes your way in the meantime !
Lucy Hi there and welcome here. I am delighted that you loved this recipe, hope you try mine out, as it will not disappoint you ! I look forward to your future comments on my blog. Best wishes your way in the meantime !
Great Recipe!
I used some lime juice to get a bit more acidity in the sauce – i think my apples were to sweet. And it was the first time i used Panko crumbs, which made the vegetables amazingly crunchy – very recommenable!
Will be trying this tonight 🙂
Hopefully my non-vegan friend won’t even know it’s “hippy food” 😉
Hi there Lottes and welcome here. I hope you and your non-vegan friend have enjoyed this curry. I look forward to your comment and feedback on this and my other recipes too as and when. Best wishes your way in the meantime !
Schomo Hi there and welcome here. Thanks for dropping by here with your comment and your constructive feedback. Like you, I too like that extra zang in these types of dishes – I love limes ! Meantime, I look forward to your future comments on my blog and hope you indulge yourself in my other curries. Best wishes your way !
yummiiii 🙂 ill try it tomorrow 🙂
Hi there Yaniv and welcome here. Thanks for dropping by here with your comment. Let me know how this goes as and when. Cheers to you & enjoy !
Hi there, this looks lovely 🙂 I have several curry powders but none of them “hot curry powder” – do you think Keen’s curry powder, madras curry powder or garam masala might work? I know they’re mostly quite Indian…
Siana Hi there and welcome here. A brief answer would be anyone of the curries that takes your fancy will do fine. Hope you enjoy the curry and I look forward to your future comments on my blog. Best wishes your way in the meantime !
Everything on your site looks and sounds so delicious! I don’t know where to begin. When you list “1 heaped Tbsp hot curry” is this a powder or a paste? Can you recommend a brand? I only know of regular curry powder not hot. Thanks so much 🙂
Kathryn Hi there and welcome here. Many thanks for dropping by here with your very useful comment. Well, good news is it’s curry powder (just amending this on the recipe as we speak) and use whichever brand you find, if you want it to kick some more add a little chilli powder. I do hope you enjoy it and hope you let me have your feedback as and when. Best wishes your way in the meantime !
Wow, you are a genius!!! I loved this dish from Waggamama’s and was delighted to see your recipe for it. I’ve just made it for the first time and the whole family loved it. I added sweetcorn to the sauce (we have a Gujarati restaurant near us that makes a mean sweetcorn curry) but the rest was as your recipe and it was amazing. Thanks! This will be a regular from now on.
Oh good to hear! That’s what I was planning to do. Sometime I make the curry from scratch but when in a rush I just use the powder. Thanks :). My friends and I always cook in big batches and then share with each other. My good friend from the UK has been hinting she wants a curry now for sometime. I thought this one and the thai green curry are perfect! Do you ever make them in a slow cooker?
Hi there Kathryn – sounds good (search my curry category section for more) – meantime in answer to your question regarding a slow cooker for curries the answer is no, I do not. I do own a slow cooker but use it for basic veg stews and some soups. Hope you enjoy the curries you have selected and let me know how they go as and when. Best wishes your way in the meantime.
Lauri Hi there and thanks so much for dropping by here with your wonderful feedback and comment. I am delighted that you have made this curry and shared with your family (the sweetcorn addition also sounds great). Glad to hear that this will be a regular from now on, that’s truly awesome, and so glad you tried this curry out. If you love curries do go to my curry/curries category section and see what else may grab your fancy. Best wishes your way in the meantime Lauri !
Dear Miriam,
As a vegetarian going vegan, this website is a dream come true. Your photos do a world of good and make a real difference in my interest in going vegan AND trying some new dishes. Thank you for your effort and hard, good, work. I think I’m going to try THIS recipe first, and will definitely give feedback afterward!
Hi there Erica and welcome here. It is people like you, with comments like yours that inspire me so much – thank you for your kind genuine words. I very much look forward to your comments on my blog, and stay tuned for enormously delicious recipes coming your way. Best wishes your way and happy cooking in the meantime ! Enjoy !
Miriam, I’m sure you’ve been asked before so I’m sorry to make you repeat yourself; but have you ever considered submitting these as a cookbook? I know the market is flush with cookbooks, but I think you have something special to offer. I’d buy your book with your photos in a HEARTBEAT. In fact, after following your facebook posts to this site, I was scanning the sidebars for info on where and how to buy your cookbook. If it has or ever DOES happen, you have a sale right here!
Thanks for the welcome!
e
Hey there dear Miriam!
I made this Curry with rice yesterday for me and my man (usually vegan-critical) and we both loved it so so so much!!
Found your page a couple of days ago and just love every recipe…you do amazing work and i will be cooking more of what you have here (especially looking at the desserts)
I hope you continue sharing your amazing work…thank you so much!
Ashley Hi there and welcome here. I too am glad you found my site/blog and am delighted you have made this curry for your man and that you both loved it ! The other curries are also awesome, so do try them one by one at some point, they won’t disappoint. Yes, the desserts are very good too, especially the chocolate ones, such as my chocoholic’s cheesecake and my red velvet moist chocolate cake, do earmark these as they are two of my best desserts and have impressed non-vegans as much as vegans too (you can see this from the comments). My best wishes go to yourself and your family and a huge Kudos to you for choosing this lifestyle. I look forward to your future comments on my blog !
Hi Miriam…
Cant wait to try this curry sauce…off to the shop to pick up the few ingredients that im missing.. Thanks again
Thomas Hi there and thanks for stopping by here. I will certainly look forward to your feedback on this. Best wishes to you in the meantime !
Absolutely excellent…enjoyed by vegans and meat-eaters alike!
Hi there Roland and welcome here. Thanks for your complimentary comment and hope you enjoy all my recipes. Best wishes your way in the meantime !
thank you so much shared it on my health coach page
Lori thanks for sharing.
Hi, I’m gonna try this but with the crispy chicken on saturday, I’ve seen great reviews in the comments so will give it a try, let you know how it goes! 🙂 xxx
Sophie Hi there – thanks for your comment. The original recipe is made with the veggies that I suggested. Are you making this with ‘faux/fake’ chicken ? Just wondering if you were vegan that is why. Hope you enjoy my sauce and best wishes !
Tried this and loved it :-). Would you please be kind enough to add me to your newsletter mailing list. Many thanks
Thanks for that Helen – I will do dear. Best to you in the meantime and please keep the feedback coming as and when you try out more of my recipes !
can I put the veggies in the oven instead of deep frying them ?
Denise Hi again, yes, you can, but it won’t be the same, you could fry them in a little olive oil, having dipped them in the batter. This is the only deep fried dish I make once a year. If you wish to just bake your veggies do. Let me know how it goes as and when. Cheers !
Hello Miriam
I mean to make this today and it dawned on me that I have coconut milk 2 ways. One is a beverage drink the other is in a can. (My common sense says can.) P.S. Love,love,loving your recipes! Thank you!
I love curries of all kinds. I am definitely trying this recipe. Since I don’t have a deap fryer (and all the grease that comes with deep frying) could I bake the veggies in the oven? Or fry in a frying pan with less oil? Thanks again for sharing. Love your recipes!
Hi there Cathy and welcome here. i understand your reticence towards deep frying, I myself deep fry may be a couple of times a year if that. That said, if you are shallow frying the veggies or deep frying them, they will pick up just as much oil – in fact if you deep fry and then use some absorbent kitchen paper after you will achieve the perfect result – then just jar your oil and refrigerate, it will keep for a long time. I say this because baking will not achieve the same result of crispiness, lightness and crunchiness that acts as the magic factor in this recipe, and shallow frying I have explained why I would not opt for it, quite apart from the fact that doing so would make much of the batter and crumbs dislodge, and you can be left with quite an unpleasant sight. Let me know how it goes in any event and enjoy, it’s a wonderful dish to treat yourself to. Cheers !
Kay Hi there and welcome here. I would almost certainly say canned coconut, so go for it and come back with your feedback as and when – meantime, Enjoy !
i am finally going to give this a shot tonight! cant.wait!!.
Let me know how it all goes Vicki !
i made it. it was fantastic. i’m so chuffed! what shall i try next? savory not cake !
Vicki Hi there, so glad you tried and enjoyed it ! Here is what I suggest next, it’s a winner through and through http://www.mouthwateringvegan.com/2011/05/11/roast-vegetable-fruit-coconut-curry/ Best to you in the meantime !
Oh my, I have just found this site at bedtime but want to stay on here for weeks! Everything so so amazing and mouthwatering. I’m so fed up with my vegan meal ideas and this has made me excited again. Thank you so very much for all this 🙂
HI there Linda and welcome here. I am delighted that you have found my site and hope you enjoy my recipes. See categories for what takes your fancy. Let me know in the future if you wish to be added to our new upcoming monthly newsletter, if so I will just add you. I look forward to your future comments on my blog. Best wishes your way and enjoy ! 🙂
OMG this is sooo good. You have got it spot on to the original recipe. I actually baked my sweet potato and courgette instead of deep frying, and it turned out really crisp still on the outside Loved it.
That’s super news Sharron, so glad you enjoyed it !
I cannot compare this to anything else I’ve had. Since I have started on my vegan journey, there have been so many new food experiences. I do not know what non-vegan wagamama tastes like, but I have no desire to try it. This is UNBELIEVABLE. I LOVE LOVE LOVE this site. I am amazed that I have cooked any other way. I love your recipes, your photos, and how simple you lay everything out. It has made this transition so amazing.
Today, is my 100th day being vegan. I did all the work, but you helped so much with this site. Thank you.
Wow there Dawn, what a wonderful tribute to yourself 1st and foremost, as without your intent and decision no vegan would have emerged in you so a super huge KUDOS goes to your for you – bravo ! I embrace your kind words about my recipes on my site here, which you mentioned and to that I say thank you for your acknowledgment of them and long may you continue to enjoy my recipes here ! Best wishes your way in the meantime.
I just made this, it was delicious and surprisingly close to the wagamama original. Im not sure if my bananas were especially strong tasting but it was a bit too bananary, so I think I’ll start with half a banana next time, I also ended up adding another tablespoon of curry powder, a teaspoon of garam masala and a teaspoon of five spice, and more soy (but I like my food more salty than most). I also oven cooked my vegetables sprayed with oil, they were nice and almost the same as the wagamama curry but I think they would be nicer fried as suggested. I just hate deep frying, it just seems dangerous and wasteful and I hate the smell, but I might brave it next time! Thank you for the recipe, I will definitely try some of your other delicious looking recipes!
Thanks for your feedback there Georgie and I understand your concern with deep frying – but a couple of times a year or so with clean oil won’t hurt. I very much look forward to your future comments on my blog and best wishes your way in the meantime ! 🙂
I have this dish every time I eat at Wagamama, so am in heaven reading this. Thanks Miriam for this 🙂
Hi there Kimberley, I am so pleased to hear this ! Enjoy ! 🙂
Please please come up with a Korma! This was SO good I’ve had it for dinner twice in a row. Food is more exciting now I’m a vegan than it was when I ate meat!!
Hopefully my recipes will help further enhance your experience. Yes, I have a Korma, I specialize in Indian cuisine – I am not sure where it is placed Nicola, so bear with me until it surfaces. Meantime, try this it’s actually better than a korma and I think you might just love this, others have gone rather crazy over it :- (come back with your feedback as and when you’ve tried it) – http://www.mouthwateringvegan.com/2011/05/11/roast-vegetable-fruit-coconut-curry/ Enjoy !
This looks amazing, cooking it tonight! Thanks for writing it up 🙂
Henry Hi there, I would love your feedback on this and hope you enjoy it, so bon appetite to you in advance ! 🙂
Thank you so much for this delicious and easy recipe. I’m not a good cook but I tried this and it turned out delicious!
Kudos to you dear Neha for attempting this recipe, bravo and hope you are encouraged to try more of my recipes. Very best wishes your way and enjoy ! 🙂
I try a lot of recipes on the Internet and most are really good but I never bother to write comments.
I have just made this curry and I had to write a comment because although I have never tried this curry at wagamamas, this was one of the best curry dishes I have ever tried.
Well done it’s amazing!!!!!!!
Ben Hi there, thank you for taking the time to write this most wonderful comment. May I suggest you try out some other curries from my blog as they will not disappoint you, I also say this because I specialize in curry dishes ! Enjoy and I look forward to your future comments on my blog ! 🙂
I love Yasai Katsu from the time I tasted it. I was searching for recipes to prepare it. Then I found this blog. The pictures you have posted here itself look so mouth watering. I cannot wait to try it. Thanks for uploading such delicious recipes.
Alejandro Hi there and welcome here. I am so glad you found this recipe and my site – enjoy and let me know how it goes ! 🙂
I’ve recently hired a culinary nutritionist to help me in the kitchen as I am unwell and have a family to think of/care for. My kids are picky eaters, but we are very much clean eaters. The only curry my teen daughter ever cared for was wagamama’s yasai katsu curry. Sadly, we live in Canada where it is not option! This recipe comes as a welcomed relief. We came home to this meal tonight and we are totally impressed. Thank you for sharing! <3
Hi there Melissa and welcome here. Thanks for dropping by here with your comment. Sorry to hear you are not well, am sure that a clean diet and as much as possible a plant based diet is the best for optimum health. I am delighted to hear that your daughter is happy with this veganized Yasai Katsu Curry ! May I make 2 suggestions, the 1st have a look at our newly launched magazine entitled VEGAN FOR LIFE Magazine (it is digital), the recipes featured are my own and great for this season (they are exclusive to the magazine may also be printed), there is also a lot of interesting info including some medical info – here is the link for you to browse if you wish http://www.veganforlifemagazine.com the second recommendation is if you are on facebook go to VEGAN REJUVENATION and ‘like’ the page for good health and inspiration plus tips there, just a thought. Wishing you and your family best wishes for the coming Festive Season. 🙂
Pingback: Fairfoods Review 2013 |
Absolutely delicious. I made this tonight having eaten at wagamamas for the first time last week. I am bowled over with this recipe.
There’s loads left and I had made some potato fritters for hubz lunchbox so I tested one dipped in the cold sauce. He might not actually be getting ANY fritters!!
Helga dear I love your sense of humour ! Thanks for your feedback and so glad you loved them so much – be a sport though, share with your hubby too ! I very much look forward to your future comments on my blog, and if I may suggest, if you love curries do try your hand at my other curries which are much loved and very more-ish ! 🙂
Hi Miriam! I can’t wait to try this tomorrow, I’m making my shopping list now! I was thinking of making double the quantity of the curry sauce so I can heat it and eat it again during my lunch break the next day – will it keep okay? Thanks!
Hi there Melody, I don’t see why not so long as it is properly stored in your refigerator. Hope you enjoy it.
I just made this curry and it’s good! I made a few adjustments to suit my taste ~ a whole can of coconut milk, half a teaspoon of fennel seeds and chilli flakes, I also added a small teaspoon of garam masala at the end. I used one banana, however, I will add three quarters next time as I’m not keen on a strong banana taste. Thank you so much for this recipe and the others on your site which I haven’t tried but intend to!
Hi there Rita and welcome to my site, so glad you enjoyed my Katsu curry and hope you do make and enjoy many others from here – I look forward to your future comments on my blog ! 🙂
Pingback: Involtini … non primavera !!! | Cinaincucina
I made this tonight and it was soooooooooooooooo delicious!!!! Seriously its one of the best meals I have made since becoming vegan. I didnt make the veggies but instead had it with Frys chicken style strips and rice. My non vegan family went nuts for it and my mum went home with a tub of the leftover sauce in her bag 🙂 thank you for this recipe, I will be making it very regularly!!
That’s great news Angie ! Thanks for your feedback and I look forward to your future comments on my blog ! 🙂
I love Katsu curry and have been trying lots of different recipes in order to discover the perfect homemade Katsu. THIS IS IT! Easy to follow recipe, tastes amazing and the whole family loved it. This one is going to be added to my Vegan Monday list for many years to come!
That sure is super news Emma, and hope you enjoy many more recipes from my blog ! 🙂