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Vegan Katsu Curry
5 from 10 votes

Vegan Katsu Curry

This Vegan Katsu Curry features a rich vegetable-based curry sauce thickened with xanthan gum or cornflour, flavored with mild curry powder, garam masala, turmeric, and sweet maple syrup. The sauce includes softened onions and diced carrots, enriched with coconut milk. Quorn Crunchy Fillet Burgers serve as the plant-based katsu, baked until golden, then sliced and served over rice with the curry sauce and optional fresh vegetable garnishes and tonkatsu sauce.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 245 kcal
Course: Main Course
Cuisine: Japanese

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

    Cup of Yum
  1. 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.
  2. Stir in the garlic, ginger, curry powder, garam masala, turmeric.
  3. Add the vegetable stock sprinkle with the xanthan gum, stirring well to dissolve it.
  4. Stir in the maple syrup, soy sauce, bay leaf and coconut milk and simmer for about 15 minutes or until the sauce has thickened.
  5. Discard the bay leaf. Blend half of the sauce, until completely smooth using an immersion blender.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 245

% 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.