Mains, Vegetarian

Katsu Curry

Cooking method:

Ninja Foodi Dual Zone Air Fryer AF300
  • Prep time: 30 mins
  • Total time: 1 hour
  • Skill easy
  • Serves 4 people

Katsu Curry

As seen on our TV ads, who doesn’t love curry and chips? Well here’s our healthy, vegcentric take on everyone’s high street favourite – katsu! We’ve snuck in heaps of extra veg into the sauce, and use minimal oil thanks to the Ninja Foodi Dual Zone! The aubergine pieces are wonderfully soft on the inside, yet golden and crispy on the outside – perfection!


Tip: Allergy Advice

This dish contains the following allergens: Celery, Eggs

Recipe tags


For the Katsu sauce

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, peeled and chopped
  • 2 stalks celery, finely sliced
  • 4 garlic cloves, peeled and sliced
  • 2 thumbs ginger, peeled and chopped
  • 1 pink lady apple, chopped
  • 2 heaped tbsp curry powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1 1/2 tsp sea salt
  • 400ml can coconut milk
  • 400ml water
  • 2 tbsp maple syrup
  • 2 tbsp rice vinegar
  • 2 tbsp tamari sauce

For the breaded aubergine & tofu

  • 1 medium aubergine
  • 400g block tofu
  • 6 tbsp flour
  • 2 eggs, beaten
  • 16 tbsp breadcrumbs
  • 1/2 tsp sea salt
  • 2 tbsp olive oil or cooking spray

For the chips

  • 4 baking potatoes
  • 2 tbsp olive oil
  • 1/4 tsp sea salt

To serve

  • Baby gem lettuce
  • Lime
  • Pickles chillies

Cooking mode

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  • Step 1

    To make the katsu curry sauce; heat the olive oil in a saucepan over a medium heat. Once warm, add the diced onion, carrot and celery and sauté for 8 minutes

  • Step 2

    Add the garlic, ginger and apple and continue frying for a further 4 mins. Stir often

  • Step 3

    Next add the curry powder, turmeric, ground ginger, ground cinnamon and sea salt. Stir and sauté for 2 mins

  • Step 4

    Finally add the coconut milk, water, maple syrup, rice vinegar, tamari sauce and stir well. Bring to a gentle simmer, and cook over a low/medium heat with the lid off for 25-30 mins

  • Step 5

    Allow to cool before blending sauce until smooth and glossy. This will reheat perfectly when you are ready to serve

  • Step 6

    To prepare breaded aubergine and tofu; slice the aubergine into 1cm thick rounds, and cut the tofu into 1cm assorted shapes

  • Step 7

    Prepare three bowls to ‘bread’ the katsu pieces – one with flour, one with beaten egg, and one with seasoned bread crumbs

  • Step 8

    Work piece by piece to dip each one in flour, then egg, and lastly in breadcrumbs. Note, the aubergine will need a ‘double dip’. Spray or brush pieces with oil

  • Step 9

    Place crisper plates in both drawers. Place katsu in Zone 1 drawer, select AIR FRY, set temperature to 180°C and time to 15 minutes

  • Step 10

    Slice potatoes into chunky chips, toss with olive oil and sea salt, and place in Zone 2 drawer, select AIR FRY, set temperature to 200°C and time to 18 minutes. Select SYNC. Select START/STOP to begin

  • Step 11

    After 9 minutes, open drawers and shake or turn food around

  • Step 12

    When cooking is complete, pile golden chips, crispy Katsu pieces onto plates and top with hot katsu curry sauce. Serve with lettuce, a squeeze of lime and some pickled chillies