Wagamama Style Yasai Katsu Curry
Recreate Wagamama’s Yasai Katsu Curry at home – crispy breaded vegetables with smooth Japanese curry sauce. A healthier, cheaper fakeaway recipe you’ll make again and again.
Contains Allergens
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Why you'll love it
Craving the famous Wagamama Katsu Curry but want a vegetarian or vegan option you can make at home? This Yasai Katsu Curry copycat recipe is the answer. Golden panko-breaded slices of aubergine, sweet potato, and butternut squash are served with rice and drenched in a silky Japanese curry sauce – just like in the restaurant. The best part? You can make it in under an hour with simple supermarket ingredients. Whether you’re a long-time Wagamama fan or just looking for a comforting vegetarian katsu curry fakeaway, this dish delivers the same flavours for a fraction of the cost.
About the original
Wagamama’s Katsu Curry has become one of the UK’s most iconic high-street dishes. The Yasai Katsu Curry – “yasai” meaning vegetables in Japanese – is their signature meat-free version, loved by vegetarians and flexitarians alike. Making it at home lets you enjoy the same indulgence without the restaurant bill.
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Ingredients
- 1 piece Sweet Potato
- 1 piece Aubergine
- 100 g Plain flour
- 2 piece Egg — (or aquafaba for vegan), beaten
- 150 g Breadcrumbs — Panko works best
- 1 piece Onion — Finely Chopped
- 2 clove Garlic — Minced
- 1 piece Ginger — Thumb-sized piece 15-20g
- 1 piece Japanese Curry Block (Curry Roux)
- 300 g Rice — To serve
- 2 tsp Soy sauce
- 600 ml Vegetable Stock
- 1 tbsp Honey — Maple syrup for vegan
Method
Heat oil in a pan. Cook onion, garlic, ginger, and carrot until softened.
Stir in flour and curry powder. Cook for 1 minute.
Slowly whisk in stock, soy sauce, and honey. Simmer 15–20 minutes until thickened. Blend until smooth.
Dip veg slices in flour, then egg, then panko.
Fry in oil until golden and crisp. Drain on kitchen paper.
- Serve with rice, pour over curry sauce, and add salad if using.
Tips & Variations
- Bake breaded veg at 200°C for 25 minutes for a lighter version.
- Swap in courgette or pumpkin depending on season.
- Air fry at 200°C for 15–18 minutes with a light spray of oil.
- Vegan option: use aquafaba instead of egg, maple syrup instead of honey.
FAQs
- Can I make the curry sauce in advance?
- Yes – refrigerate for 3 days or freeze for 1 month.
- Is this dish vegan?
- Yes, with egg replaced by aquafaba and honey replaced by maple syrup.
- Can I use chicken instead of vegetables?
- Yes, follow the same method for breading chicken fillets.
- Can I air fry the vegetables instead of deep frying?
- Absolutely. Cook at 200°C for 15–18 minutes with a light spray of oil.
Nutrition (per serving)
| Calories | 640 kcal |
|---|---|
| Protein | 11 g |
| Fat | 21 g |
| Carbs | 93 g |
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