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Vegan Katsu Curry

Vegan Katsu Curry
Prep time
10 minutes
Total time
Category: Dinner, Lunch
Serves: 4
Allergens: Coconut, Soy


  • 1 leaves bay leaf
  • 2 medium carrot (peeled and diced)
  • 1 cup coconut milk
  • 2 tbsps curry powder
  • 1 tsp fresh ginger (grated)
  • 2 tsps garam masala
  • 1 clove garlic (minced)
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 medium onion (finely chopped)
  • 4 burgers quorn crunchy fillet burger
  • 2 cups rice white long grain
  • ½ tsp salt
  • 1 tbsp soy sauce
  • 2 medium spring onion (finely diced)
  • 2 tsps turmeric powder
  • 1½ cups vegetable broth
  • 1 head white cabbage


  1. Heat oil in a large pan over a low heat. Sauté the onion and carrots for around 10 minute until softened.
  2. Stir in the garlic, ginger, curry powder, garam masala and turmeric and cook until fragrant.
  3. Add the vegetable stock sprinkle with the xanthan gum, stirring well to dissolve it. If using cornflour, combine with a little cold water before stirring into the sauce
  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, for 17-19 minutes. Cool slightly and then slice into strips.
  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, sprinkle with the spring onions and seasoning and serve with the cabbage, radishes and cucumber.

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