30 minute Japanese Vegan Katsu Curry

Japanese Vegan Curry

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A vegan version of (30-minute) Japanese Katsu curry, my way! With a little help from the store, you can create a rich velvety curry over crispy katsu in no time!




  1. In a medium-size pot, boil 3 cups of water.
  2. Meanwhile, prepare the Gardein lightly breaded turk'y cutlets according to its instructions on the package. 
  3. Once the water comes to a boil, add in potato, carrot, celery, and onion. Boil until potato and carrot are cooked through.
  4. Add in 1/2 block of Golden Curry Sauce Mix and stir to melt all the curry sauce cubes in the mixture. 
  5. On a plate, assemble cooked rice and cooked vegan turk'y cutlet and ladle the curry sauce on top.


If you are not into imitated/vegan meat products, you can serve this with baked tofu or skip it altogether.