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
1 tsp vegetable stock granules
1 Tbsp cornflour/cornstarch (mix first into a paste with 6 Tbsp 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
1 medium sized sweet potato
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 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
August 6th, 2012 at 10:03 am
Can’t wait to try this! I loved the Yatsai Katsu when I tried it at Wagamamas. Thanks Miriam for your brilliant recipes!
August 6th, 2012 at 10:04 am
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
August 6th, 2012 at 1:24 pm
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 !
August 6th, 2012 at 1:25 pm
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 !
August 7th, 2012 at 10:33 am
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!
August 8th, 2012 at 9:55 am
Will be trying this tonight
Hopefully my non-vegan friend won’t even know it’s “hippy food”
August 13th, 2012 at 11:09 am
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 !
August 13th, 2012 at 11:13 am
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 !
August 20th, 2012 at 1:24 pm
yummiiii
ill try it tomorrow 
August 20th, 2012 at 8:39 pm
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 !
August 23rd, 2012 at 1:34 pm
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…
August 23rd, 2012 at 3:26 pm
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 !
August 24th, 2012 at 4:46 am
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
August 24th, 2012 at 4:40 pm
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 !
August 24th, 2012 at 7:14 pm
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.
August 24th, 2012 at 11:45 pm
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?
August 25th, 2012 at 9:37 am
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.
August 25th, 2012 at 9:52 am
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 !
September 2nd, 2012 at 4:33 pm
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!
September 2nd, 2012 at 7:24 pm
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 !
September 3rd, 2012 at 12:07 am
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
September 24th, 2012 at 3:27 pm
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!
September 24th, 2012 at 4:23 pm
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 !
October 23rd, 2012 at 9:54 am
Hi Miriam…
Cant wait to try this curry sauce…off to the shop to pick up the few ingredients that im missing.. Thanks again
October 23rd, 2012 at 4:48 pm
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 !
November 10th, 2012 at 12:33 am
Absolutely excellent…enjoyed by vegans and meat-eaters alike!
November 10th, 2012 at 8:53 am
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 !
November 20th, 2012 at 11:39 pm
thank you so much shared it on my health coach page
November 21st, 2012 at 8:39 am
Lori thanks for sharing.
November 23rd, 2012 at 12:31 pm
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
November 24th, 2012 at 10:34 am
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 !
November 25th, 2012 at 12:01 am
Tried this and loved it
. Would you please be kind enough to add me to your newsletter mailing list. Many thanks
November 25th, 2012 at 10:25 am
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 !
January 11th, 2013 at 7:53 am
can I put the veggies in the oven instead of deep frying them ?
January 11th, 2013 at 8:29 am
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 !
February 6th, 2013 at 5:50 pm
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!
February 6th, 2013 at 7:07 pm
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!
February 6th, 2013 at 8:42 pm
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 !
February 6th, 2013 at 8:43 pm
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 !
February 7th, 2013 at 4:00 pm
i am finally going to give this a shot tonight! cant.wait!!.
February 7th, 2013 at 8:09 pm
Let me know how it all goes Vicki !
February 7th, 2013 at 11:22 pm
i made it. it was fantastic. i’m so chuffed! what shall i try next? savory not cake !
February 8th, 2013 at 6:12 pm
Vicki Hi there, so glad you tried and enjoyed it ! Here is what I suggest next, it’s a winner through and through http://mouthwateringvegan.com/2011/05/11/roast-vegetable-fruit-coconut-curry/ Best to you in the meantime !
February 10th, 2013 at 3:46 pm
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
February 10th, 2013 at 7:11 pm
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 !
February 23rd, 2013 at 9:19 pm
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.
February 23rd, 2013 at 10:15 pm
That’s super news Sharron, so glad you enjoyed it !
March 3rd, 2013 at 5:52 pm
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.
March 3rd, 2013 at 8:32 pm
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.
April 1st, 2013 at 6:07 pm
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!
April 2nd, 2013 at 2:41 pm
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 !
April 23rd, 2013 at 2:28 pm
I have this dish every time I eat at Wagamama, so am in heaven reading this. Thanks Miriam for this
April 23rd, 2013 at 3:18 pm
Hi there Kimberley, I am so pleased to hear this ! Enjoy !
April 28th, 2013 at 6:57 pm
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!!
April 28th, 2013 at 7:07 pm
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://mouthwateringvegan.com/2011/05/11/roast-vegetable-fruit-coconut-curry/ Enjoy !