Vegan Katsu Curry

This recipe has easily become one of my favourites. I love to use the curry sauce to make so many different combinations of curry – sweet potato and courgette is one of my fav but you can’t beat pairing it with crispy tofu and aubergines!


For the katsu sauce

  • 3 tbsp rapeseed oil
  • 2 onions, diced
  • 8 cloves of garlic, minced
  • 2 inch of ginger, grated
  • 6 carrots, chopped
  • 2 tbsp mild curry powder
  • 2 tbsp plain flour
  • 1 tsp garam masala
  • 2 tbsp coconut honey
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 bay leaves
  • 1 litre vegetable stock

For the battered tofu

  • 1 block of tofu, cut into 4
  • 60g plain flour seasoned with salt & pepper
  • 200ml plant-based milk
    60g planko breadcrumbs
    1 tbsp oil


  1. In a large saucepan, heat the oil and add the onions. Cook for 5 minutes then add the garlic and ginger. Cook for a further 3 minutes, stirring regularly.
  2. Add the carrots and allow everything to cook for 10 minutes, stirring regularly
  3. Add the curry powder, garam masala and flour and stir for another 3 minutes. Then add the coconut honey, soy sauce, rice wine vinegar, bay leaves and vegetable stock
  4. Simmer for 20 minutes, then remove the bay leaf and blend with a hand blender. Set aside on a low heat
  5. For the tofu, cut into blocks of 4. Dip into the flour, then the milk, then the breadcrumbs*. Place the oil at the bottom of the air fryer and cook for 12 minutes on 180c or oven bake for 20 minutes (spray with a little oil before hand).
  6. Remove from the air fryer/oven. Serve with rice and salad. Enjoy!

*this step can also be done with any veg of your choice – aubergine is my fav!

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