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–+ servings
Vegan Katsu Curry

Slow Cooker Wagamama Vegan Katsu Curry

Wholesome vegan curry with veggies and Wagamama's Katsu Curry paste.
Print Recipe
5 from 1 vote
Prep Time 20 minutes
Cook Time 4 hours
Course Main Course
Cuisine Japanese
Servings 4
Calories 272 kcal

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

Calories: 272kcalCarbohydrates: 23gProtein: 4gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 40mgPotassium: 900mgFiber: 6gSugar: 8gVitamin A: 15087IUVitamin C: 25mgCalcium: 83mgIron: 4mg
Keyword Curry, Japanese, Katsu, Vegan, Wagamama
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