Crispy Mushroom Katsu Curry

Katy Hackforth
Servings

2 servings

Prep Time

10 minutes

Calories

537

Cuisine

Asian

Category

Main

This crispy mushroom katsu curry is a comforting Japanese-inspired dish featuring golden, crunchy breaded mushrooms served with a rich, gently spiced curry sauce. Packed with savoury flavour, it’s a delicious vegetarian comfort meal that’s perfect for weeknight dinners or cosy fakeaway nights.


A flavoursome Crispy Mushroom Katsu Curry taken from the Dairy Diary 2023. For more recipes like this, check out the Dairy Diary recipe collection.

Crispy Mushroom Katsu Curry

Ingredients

  • Vegetable oil 1 tbsp, plus extra for frying
  • Echalion shallot 1, peeled and chopped
  • Garlic 1 clove, peeled and crushed
  • Carrot 1 small, peeled and grated
  • Mild curry powder 1 tsp
  • Plain flour 1 tsp plus 3 tbsp for dusting
  • Vegetable stock 300ml (½ pint)
  • Creamed coconut 25g (1oz), chopped
  • Large flat mushrooms 4, thickly sliced
  • Egg 1, beaten
  • Panko breadcrumbs 100g (3½oz)
  • Jasmine rice 250g microwave pouch
  • Fresh coriander leaves small handful to serve (optional)

Directions

  1. Heat 1 tbsp oil in a pan and fry shallot, garlic, and carrot for 5-7 minutes until softened
  2. Stir in curry powder and heat for 1 min
  3. Add 1 tsp flour and cook for a further 30 seconds
  4. Gradually stir in stock to make a thick sauce
  5. Stir in coconut and bring to a simmer for 3-4 minutes

  6. Remove from heat and use a hand blender to whizz to a smooth sauce, season to taste

  7. Heat 1cm (¼ in) oil in a frying pan

  8. Dip mushrooms in seasoned flour, then egg, and lastly panko breadcrumbs

  9. Fry for 2-3 minutes until crisp and golden, drain oil on kitchen paper

  10. Heat rice according to packet instructions
  11. Serve with breaded mushrooms, sauce, and a sprinkling of fresh coriander leaves, if liked.

Crispy Mushroom Katsu Curry

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