Vegan Katsu Curry

The recent lockdown restrictions have left a gaping travel sized hole in my heart and schedule recently. So rather than swanning off to Europe’s finest I’ve found myself beavering around in the kitchen.
There’s only so much Deliveroo a girl can eat, and often times our favourite selections just don’t taste the same as dining in. So, I’ve embarked on a bit more experimentation and recreated one of our favourite Wagamama orders, Katsu Currry.

Of course, being vegetarian (and eating vegan as much as possible) means that this dish is chicken-free. But, not compromised on taste, thanks to our old friend Quorn. I am yet to attempt my own version of crumbled tofu. But I figure in the interest of keeping this recipe short and snappy and ‘weeknight-friendly’, pre-made crumbed tofu will suit just fine.

Time: 30min
Serves: 4


2-3 Onions
2 Carrots
1 tsp of Ginger
1 tsp of Garlic
1 Tbsp of Soy sauce
2 tbsp of Curry Powder
1/2 tsp of Tumeric
1 tsp of Maple Syrup
400g of Coconut Milk
Crumbled Tofu like Toofoo or Quorn
Frozen Edamame
Your choice of oil

What you’ll need

Big saucepan
Blender, Nutribullet or stick blender
Baking tray and paper
Rice cooker (optional)

Step 1:

Preheat your oven to 180 degrees and line a baking tray with baking paper. Chop the onion and carrot into small chunks.

Step 2:

Put on some rice (however much you want – I won’t judge) in a rice cooker or on the stovetop.

Step 3:

Put some edamame to the side in a bowl to defrost, again just as much as you like.

Step 4:

Add the onion, garlic, carrots, and ginger to a saucepan on medium heat and soften.

Step 5:

Arrange your crumbed tofu on the baking tray and bake according to the instructions, usually around 20 min.

Step 6:

In the saucepan, add in the turmeric, curry powder, coconut milk, maple syrup, soy sauce and about 100ml of water. Simmer on low heat for about 20 min. Add salt and pepper.

Step 7:

Once the carrot is cooked through, taste the curry to check for seasoning and spice, add more if needed.

Once happy, transfer to a blender or use a stick blender till smooth. The curry will thicken up a lot now the carrots are blended.

Step 8:

Once the tofu is cooked, cut into strips.

Step 9:

Add your rice, curry, tofu and edamame to a bowl or plate.

This recipe is super easy but looks pretty impressive, not to mention delicious. Enjoy!

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