Cozy vegan katsu curry in 30 minutes with store-bought cutlets and rich Japanese curry sauce. Easy, comforting, and weeknight-friendly.
I grew up eating Japanese curry. It’s a popular comfort food in Korea, and it was my go-to long before I ever tasted Indian or Thai curry. When I became vegetarian, katsu curry was one of the dishes I missed the most. Instead of making tofu katsu from scratch, I started leaning on store-bought plant-based cutlets for a quick, satisfying fix. This recipe is my vegetarian and vegan-friendly twist on my Japanese pork curry, with all the rich flavor and crispy cutlet goodness you’d expect, ready in about 30 minutes.
Why You’ll Love This Vegan Katsu Curry
- Ready in just 30 minutes - perfect for weeknights
- No frying mess or breading from scratch
- Cozy Japanese comfort food, made plant-based
- Perfect for 2 to 4 servings
Ingredients & Notes
- Japanese curry sauce mix/roux: I use S&B Golden Curry, which is vegan. Not all Japanese curry cubes are vegan-friendly. Always check the ingredients. For example, Vermont Curry from House Foods contains milk and is not vegan.
- Vegetables: Onion, potato, carrot, and celery. Celery isn’t traditional in Japanese curry, but my mom likes to add it, and I love how it holds up in the sauce and deepens the flavor.
- Vegan katsu: I use Gardein Turk’y Cutlets, but any plant-based crispy cutlet works (such as Morning Star Farms Veggie Chik Patties). This keeps the recipe fast and weeknight-friendly.
How to Make Vegan Katsu Curry in 30 Minutes
- Cook the vegan cutlets: Air fry or bake plant-based cutlets until hot and crispy.
- Sauté vegetables: In a large pan, heat a little oil and sauté onion, carrot, potato, and celery until the onion softens slightly.
- Simmer with water or broth: Add enough liquid to cover the vegetables (about 3 cups). Simmer until tender.
- Add curry cubes: Stir in the Japanese curry roux until completely dissolved and the sauce is thick and smooth.
- Assemble and serve: Spoon rice into bowls, top with crispy cutlet slices, and ladle curry over.
Frequently Asked Questions
Not all Japanese curry cubes are vegan-friendly. Check the label for dairy, meat stock, or other animal products. I use S&B Golden Curry, which is vegan. Vermont Curry from House Foods contains milk and is not vegan.
Store the curry sauce and cutlets separately for best texture. Refrigerate for up to 4 days. Reheat the curry in a saucepan over low heat, adding a splash of water as needed — the sauce thickens as it sits. Re-crisp cutlets in the air fryer or oven before serving.
Yes. You can make the curry sauce up to 2 days in advance and store it in the fridge. Cook the cutlets right before serving so they stay crispy.
In Korea, katsu curry is often served with shredded cabbage, vegan mayo, and a little ketchup, alongside some kimchi. You can try it with my vegan kimchi, or stir-fried kimchi for a mellower flavor. I also love pairing it with seasoned seaweed paper. It might sound unusual, but it’s surprisingly satisfying.
What to Serve with Vegan Katsu Curry
Appetizers
Sides
- Miso Soup
- Kimchi
- Stir-Fried Kimchi
- Cucumber Salad
If you’d like to stock up on the essentials for Japanese cooking, check out my Japanese Pantry Essentials guide.
I hope this easy vegan katsu curry brings you the same comfort it’s brought me over the years. It’s quick, cozy, and perfect for when you’re craving Japanese flavors without spending hours in the kitchen. If you try it, let me know how you served yours - I’d love to hear your twists!
Easy Vegan Katsu Curry (30 Minutes with Store-Bought Cutlets)
Cozy vegan katsu curry in 30 minutes with store-bought cutlets and rich Japanese curry sauce. Easy, comforting, and weeknight-friendly.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegan
Ingredients
- Gardein lightly breaded turk'y cutlets
- ½ large onion, diced
- 1 stalk celery, chopped
- 1 medium-size potato, diced
- 1 large carrot, diced
- 3 cups of water
- ½ block (~4 oz) Golden Curry Sauce Mix
Instructions
-
Cook the vegan cutlets – Air fry or bake plant-based cutlets until hot and crispy.
-
Sauté vegetables – In a large pan, heat a little oil and sauté onion, carrot, potato, and celery until the onion softens slightly.
-
Simmer with water or broth – Add enough liquid to cover the vegetables (about 3 cups). Simmer until tender.
-
Add curry cubes – Stir in the Japanese curry roux until completely dissolved and the sauce is thick and smooth.
-
Assemble and serve – Spoon rice into bowls, top with crispy cutlet slices, and ladle curry over.
Notes
-
- The curry will thicken as it cools; add a splash of water when reheating.
- Keep cutlets and curry sauce separate if making ahead to prevent sogginess.
- For a balanced meal, serve with shredded cabbage (with your favorite dressing) or kimchi.
Amalie says
This is SO GOOD! I used the Gardein Cutlets and it worked out beautifully. Love the recipe so much that it's become a staple 🙂
George says
I'm really glad to hear that you enjoyed the recipe, Amalie!