Today’s dish is a hearty main inspired by Duncan’s favourite dish at Wagamama’s, an Asian fusion restaurant, where we used to dine quite often during our busy London life.

I made a yasai katsu curry or veggie katsu curry, except that it contains no egg in the batter so really it’s a vegan katsu curry. Thick slices of juicy aubergine and sweet potato coated in panko breadcrumbs and shallow fried until crispy and golden brown are accompanied by an aromatic curry sauce, plain rice and a simple green salad.

Vegan katsu curry is a bit of a treat as it’s not exactly health food, but I’m sure we can roll with treating ourselves to a bit of golden crispiness now and again, can’t we? 🙂

PS: If you make this vegan katsu curry, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!