Vegan Katsu Curry – delicious Quorn Crunchy Chicken Burgers served with a mild curry sauce and rice. Make this fakeaway favourite at home following my easy yasai katsu curry recipe.
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IN COLLABORATION WITH QUORN
Wagamama’s Katsu Curry is one of my favourite dishes… I can’t help ordering it whenever I visit the restaurant and I often crave it at home.
If you are big fans of this easy Japanese dish then follow my easy katsu recipe to make this at home!
Vegetable Katsu Curry (Yasai Katsu)
Traditional Katsu curry pairs chicken cutlets with an aromatic curry sauce. I used Quorn Crunchy Fillet Burgers to replace the meat in this veggie katsu recipe.
These vegan burgers from Quorn’s new Takeaway range have a deliciously crispy exterior and look and taste just like chicken. A great way to introduce more plant based meals to your repertoire if you are flexitarian!
The katsu curry sauce is easy to make from scratch at home using onions, carrots, curry powder, vegetable stock and coconut milk.
I made sushi rice to serve with my Katsu curry but you can use any type of rice – those pre-cooked rice pouches are useful if you are short of time!
How to Thicken Your Katsu Curry Sauce
In Japan people use curry stock cubes to make this sauce. I am using a combination of curry powder, garam masala and turmeric to bring the curry flavour plus a little xanthan gum to thicken the sauce.
You can also use cornflour (cornstarch) or flour to thicken your curry sauce but I prefer Xanthan Gum which is usually used in gluten-free baking. It thickens the sauce and makes it velvety.
Chunky or smooth?
Katsu curry sauce can be served completely smooth or a little bit chunky. It’s down to you how you prefer it – I like to have a bit of both!
I divide the sauce and blend half completely smooth with an immersion blender. Some people like to strain the sauce but I think blending is so much easier.
HOW TO MAKE VEGAN KATSU CURRY
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
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. You can also cook them in an Air Fryer at the same temperature and timing.
Cool slightly and then slice on the diagonal. Marvel at the crispy golden yumminess (they really do taste and look like chicken).
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.
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Vegan Katsu Curry
Ingredients
FOR THE SAUCE
- 2 tbsp vegetable oil
- 1 onion , finely chopped
- 2 carrots , peeled and diced
- 1 garlic clove , minced
- 1 tsp grated fresh ginger
- ½ tsp salt
- 2 tbsp mild curry powder
- 2 tsp garam masala
- 360 ml (1 ½ cups) vegetable stock
- 1 tsp ground turmeric
- 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 (1 cup) 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
- White cabbage , shredded (optional)
- Radishes , 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 you are using cornflour (instead of xanthan gum) to thicken your sauce then dilute 2 tsp cornflour into a little cold water and stir into the sauce.
- Nutrition information is approximate and doesn’t include the rice or any extras.
Eloise says
Fantastic recipe! Everyone loved it, the sauce was so tasty. I’ve made katsu curries with several different recipes and this one is by far the best. Will definitely be making again 🙂
Eloise says
Turmeric is missing from the ingredients list
Lucy Parissi says
thanks for spotting that Eloise! Have added x