Slow Cooker Wagamama Vegan Katsu Curry
Indulge in a bowl of pure comfort and flavor with our Wagamama inspired Slow Cooker Vegan Katsu Curry! This easy and wholesome recipe takes inspiration from the renowned Japanese dish. It features a medley of hearty vegetables and the iconic Wagamama’s Katsu Curry paste. Get ready to experience the bold flavours in every spoonful!
The great thing about slow cooking butternut squash and carrots is that they turn soft, but still retain their shape. Aubergine is another vegetable that really benefits from slow cooking. We fry off our aubergine slices for a couple of minutes on each side first. By doing this, the end texture is a little less rubbery. However, it is not essential – you can just chuck everything into the slow cooker for ultimate ease.
Sliced and prepared butternut squash is readily available in most supermarkets. You could use one of these packs instead of buying a whole squash and using half, which is what this recipe calls for. This is a great way to save time and effort with peeling and slicing. It also avoids potential waste if you aren’t sure whether you’ll use the other half through the week. If you can’t find butternut squash, you could easily swap this out for sweet potato or pumpkin.
From what we’ve seen the Wagamama Katsu Curry Paste is only available at Waitrose currently. Most other supermarkets have their own brand of Katsu paste, but we’ve only experimented with this one. If you try this recipe using another paste, we’d love to hear your feedback on how it tasted.
To serve
Once the slow cooker has worked its magic, the veggies have softened and the flavours have combined, it’s time to serve up this delectable vegan dish. Prepare some sticky rice and spoon over a generous portion of the Katsu Curry with plenty of sauce. You can also add a very simple side salad, with a vinegar-based dressing or some pickles.
Slow Cooker Wagamama Vegan Katsu Curry
Equipment
- Slow Cooker
- Frying Pan for optionally frying the aubergine
Ingredients
- 200 g Wagamama Katsu Curry Paste 200g = 1 jar
- 400 ml Coconut milk
- 0.5 Butternut squash peeled and chopped into cubes – 1/2 a squash is approx 450g
- 2 Carrots medium-sized, peeled and chopped
- 1 Aubergine medium-sized, sliced
- A little olive oil, salt and pepper optional, for frying off aubergine
Instructions
- (Optional) Fry aubergine slices in a medium heat pan with a little olive oil for 1-2 minutes on each side. Season with salt and pepper.
- Combine the katsu curry paste and coconut milk and stir well, to create your katsu sauce.
- In the slow cooker combine the katsu sauce with chopped butternut squash, carrot and aubergine.
- Cook for 4 hours on high, or 7-8 hours on low, or until the butternut squash and carrot are soft.
- Serve over a bed of rice. Add a side salad or any other accompaniments of your choice.
Nutrition
Nutrition note
Nutrition calculations only account for the ingredients stated in the slow cooker recipe. Serving suggestions such as rice and potatoes are not included. Remember to account for the nutritional values of anything you choose to accompany the recipe with.
Why not try?
Want a slow cooker veggie or vegan recipe, but don’t fancy this one? Then take a look at all of our chicken recipes here. Or for all our recipes, use our recipe finder to narrow down a recipe choice!
You can also check out our YouTube page for all of our video recipes, including some longer form follow-along recipe videos.
