Easy Vegan Katsu Curry Sauce

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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!

A bowl of vegan katsu curry with white rice and a meat free chicken fillet, with a garnish of salad, red chilli, spring onion and sesame seeds.

This katsu curry sauce is:


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 🙂

The Video Recipe:

Katsu Curry Sauce 7 sq

Easy Vegan Katsu Curry Sauce

All the flavours of the katsu curry that you know and love, made from the comfort of your own home. It’s ready in a jiffy making it a quick and easy weeknight meal.
4.45 from 9 votes
Print Pin Rate
Course: Main Course, Sauce
Cuisine: Japanese
Prep: 2 minutes
Cook: 10 minutes
Total: 12 minutes
Serves: 4 people
Calories: 99kcal
Author: Tara


  • 2 tbsp coconut oil
  • 100 g onion (diced)
  • 1 tbsp fresh garlic (minced)
  • 1 tbsp fresh ginger (finely diced)
  • 1.5 tbsp curry powder (medium heat)
  • 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


  • Fry the onion, garlic and ginger in the coconut oil for 3 minutes in a large frying pan.
    2 tbsp coconut 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. 
    400 ml vegetable stock, 1 tsp lemon juice, 1 tsp soy sauce, 1 tsp sugar
  • 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 a little and when it is safe to do so, add the curry sauce to a blender and blend until smooth (don’t skip this step!). Alternatively you can use a stick blender.



Vegan / Dairy Free / Egg Free 
Recipe inspired by:  Japan
Please check the allergens on the ingredients you purchase before use.  The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.  Nutritional values are estimated.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.


Calories: 99kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Sodium: 488mg | Fiber: 2g | Sugar: 3g | Net Carbohydrates: 6g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!



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.