A vegan katsu curry-style sauce that’s quick and easy to whip up; making it perfect for busy weeknights or a healthy Saturday night fakeaway. Pour it over a breaded meat free chicken burger on a bed of white rice for a super speedy Japanese-inspired meal with just a hint of chilli kick.
The HB and I love to visit Wagamama and Yo Sushi on our days off and one of our favourite dishes is Katsu Curry. I wanted to re-create those flavours at home and have tried, tested and tweaked this recipe to perfection.
This vegan katsu curry sauce is such a great choice for Meat Free Monday – it is so quick and easy to whip up, or even better make a big batch and freeze it in portions ready to reheat and serve hot over your favourite chicken-style burger. Top it with slices of spring onion, red chilli and sesame seeds if you’re feeling fancy!
This katsu curry sauce is:
Warming
Nicely spicy
Full of flavour
Re-creates the famous katsu curry flavour
And its quick and easy to make
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
Looking for a vegan Chinese Curry? Try this one!
The Video Recipe:
Easy Vegan Katsu Curry Sauce
Ingredients
- 2 tbsp vegetable oil
- 100 g onion (diced)
- 1 tbsp fresh garlic (minced)
- 1 tbsp fresh ginger (finely diced)
- 1.5 tbsp curry powder (medium heat (*see note))
- 1 tsp turmeric
- 1 tsp garam masala
- 400 ml vegetable stock
- 1 tsp lemon juice
- 1 tsp soy sauce
- 1 tsp sugar
- 1 tsp cornflour
- 2 tbsp water
Equipment
- Vitamix High Power Blender
Instructions
- Fry the onion, garlic and ginger in the coconut oil for 3 minutes in a large frying pan.2 tbsp vegetable oil, 100 g onion, 1 tbsp fresh garlic, 1 tbsp fresh ginger
- Add the curry powder, turmeric and garam masala to the pan, stir together and fry for 2 minutes. Add another tsp of oil or a tbsp of water if the mixture is sticking.1.5 tbsp curry powder, 1 tsp turmeric, 1 tsp garam masala
- Add the stock, lemon juice, soy sauce and sugar to the pan.
- In a small bowl, mix together the cornflour and water. Add to the pan and stir together. Simmer for 3 minutes to allow the sauce to thicken.1 tsp cornflour, 2 tbsp water
- Let the curry sauce cool, and when it is safe to do so, add it to a blender and blend until smooth (don’t skip this step!). Alternatively, you can use a handheld stick blender.
- Serve this katsu curry sauce over cooked rice (or cauliflower rice for a lower carb option) and a cooked breaded vegan chicken burger, cut into slices. Top with sliced spring onions, sesame seeds and fresh red chilli if you like a bit more heat!
Video
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
