Vegan Katsu Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
245 kcal
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Course
Main Course
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Cuisine
Japanese
Vegan Katsu Curry
Description
To build the curry sauce, onion and carrot are gently cooked until soft, then combined with aromatics including garlic, ginger, curry powder, garam masala, turmeric, and salt. Vegetable stock is added, and xanthan gum or diluted cornflour thickens the sauce. Maple syrup and soy sauce add sweetness and umami, while coconut milk rounds out the texture and flavor. A bay leaf is used during simmering for subtle depth but removed before serving.
Half of the curry sauce is blended smooth to create a creamy base, and the remainder retains some texture from the carrots and onions. Pre-baked Quorn Crunchy Fillet Burgers are sliced after baking until golden, then combined with the sauce and rice for an appearance and texture that mimics traditional katsu curry.
Optional garnishes include diced spring onions, shredded cabbage, sliced radish and cucumber, and a drizzle of tonkatsu sauce which adds a sweet and tangy kick. This dish offers a plant-based take on a popular Japanese curry meal with a complex flavored sauce and crunchy protein alternative.
Ingredients
FOR THE SAUCE
- 2 tbsp vegetable oil
- 1 onion , finely chopped
- 2 carrot peeled and diced
- 1 garlic minced, clove
- 1 tsp ginger grated fresh
- ½ tsp salt
- 2 tbsp curry powder mild
- 2 tsp garam masala
- 360 ml vegetable stock
- 1 tsp Turmeric ground
- 1 tsp xanthan gum (or cornflour see notes)
- 1 tbsp maple syrup , or to taste
- 1 tbsp soy sauce or tamari
- 1 bay leaf
- 240 ml unsweetened coconut milk
TO SERVE
- sushi rice or your choice of rice
- 4 quorn crunchy fillet burgers (2 packs)
- Japanese seven spice blend seasoning or sesame seeds
- 2 spring onions , finely diced
- cabbage shredded (optional, white
- radish finely sliced (optional
- cucumber , sliced (optional)
- tonkatsu sauce (optional), to drizzle
Instructions
- Heat the oil in a large pan and cook the onion and carrots over low heat for 10 minutes or until softened. I like to cover my pan to allow for the vegetables to slowly sweat and caramelise.
- Stir in the garlic, ginger, curry powder, garam masala, turmeric.
- Add the vegetable stock sprinkle with the xanthan gum, stirring well to dissolve it.
- Stir in the maple syrup, soy sauce, bay leaf and coconut milk and simmer for about 15 minutes or until the sauce has thickened.
- Discard the bay leaf. Blend half of the sauce, until completely smooth using an immersion blender.
- Meanwhile, preheat the oven to 200°C (400°F). Cook the Quorn Crunchy Fillet Burgers until golden, 17-19 minutes. Cool slightly and then slice.
- Divide the sauce between four deep plates. Add a portion of rice and some of the cooked vegetables to each serving and arrange the Quorn Crunchy Fillet Burgers next to it. Drizzle the burger with Tonkatsu sauce, if using.
- Sprinkle with the green onions and seasoning and serve with the lettuce, radishes and cucumber.
Notes
- If using cornflour instead of xanthan gum to thicken the curry sauce, dilute 2 teaspoons cornflour in cold water before stirring into the sauce.
- Nutrition info does not include rice or optional garnishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 1156mg | 48% |
| Potassium | 478mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 5384IU | 108% |
| Vitamin C | 8mg | 9% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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