Recipe: Japanese Curry with Fried Eggplant

Japanese Curry

Hello everyone,

If you’re like me the word “curry” triggers thoughts of rich, creamy coconut milk- based goodness or a nice Indian meal. If so, you’re missing out! 

For years, I too, was ignorant that there is yet another type of curry that should not be missed. It’s Japanese Curry! This style of curry is thick, indulgent and delicious! Simply put — it’s a must try. The base of the dish is more of a gravy than sauce so it’s certainly a splurge meal, but it’s worth it. 

The basic components include white or brown rice, the sauce, and a slew of steamed or sautéed vegetables. My partner was feeling particularly ambitious, so we added breaded eggplant to our dish. The result was an amazing meal meant to be enjoyed with friends. 

Give this recipe for vegan Japanese Curry with Fried Eggplant a try, and let me know what you think!

Cheers & happy eating!


* Disclaimer: This post contains affiliate links. As always, all opinions are my own!

Japanese Curry with Fried Eggplant

Prep Time: ~35 minutes; Yield: Serves 6


  • 1 large eggplant
  • 2 sweet potatoes, cut into chunks
  • 2 large carrots, cut into chunks
  • 1 large onion, sliced
  • 1 cup frozen peas
  • ½ cup, flour
  • ½ cup,  panko bread crumbs
  • 1-2 tbs, extra virgin olive oil
  • 2 vegan “eggs” (we used the Neat Egg)
  • 1 block of Golden Curry per package instructions
  • salt & pepper, to taste
  • Optional:
    • 2 cups, steamed rice
    • fresh scallions, garnish


  1. Slice the onion, carrot and sweet potatoes and reserve separately. Mince the garlic.
  2. Heat 1-2 tbsps of olive oil in a large sauté pan over medium heat. Then add the onion and cook for 2 minutes.
    • Add the garlic and continue to sauté until the onion is tender, about a few more minutes.
    • Add carrot and stir-fry for a few minutes
  3. Next, dissolve the blocks of Japanese curry roux in the sauté pan and slowly stir the ingredients together.
    • Put the pan lid on and simmer for 5-7 minutes.
    • Add the sweet potatoes and simmer until they are very tender (about 15 minutes).
      • With about 5 minutes left, add the frozen peas.
  4. While this is simmering, slice the eggplant into ¼ in slices.
    • Pour about ½ cup of flour on a flat plate.
      • Add salt & pepper to taste.
    • Create your vegan egg mixture in a small, shallow bowl.
    • Pour panko crumbs onto another plate.
    • Pour frying oil into a small (~6 inch) frying pan and heat over medium temperature.
  5. One-by-one take the eggplant slices and coat them in flour, then the “vegan egg” mixture, and finally panko breadcrumbs.
    • Shake off excess crumbs and place each slice into the frying oil.
    • Fry for 2 minutes on each side until the breading is a perfect, golden brown.
    • Take the fried slices and let them rest on the paper towels to cool.
    • Repeat.
  6. Serve with rice.
  7. Enjoy!

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