Which curry cubes are vegan?

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.

How do I store and reheat leftovers?

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.

What should I serve with vegan katsu curry?

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.

Easy Vegan Katsu Curry (30 Minutes with Store-Bought Cutlets)

Name: Easy Vegan Katsu Curry (30 Minutes with Store-Bought Cutlets)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: Gardein lightly breaded turk'y cutlets; 1/2 large onion, diced; 1 stalk celery, chopped; 1 medium-size potato, diced; 1 large carrot, diced; 3 cups of water; 1/2 block (~4 oz) Golden Curry Sauce Mix

Easy Vegan Katsu Curry (30 Minutes with Store-Bought Cutlets)

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Cozy vegan katsu curry in 30 minutes with store-bought cutlets and rich Japanese curry sauce. Easy, comforting, and weeknight-friendly.

Author: Georgie
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

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Gardein lightly breaded turk'y cutlets
1/2 large onion, diced
1 stalk celery, chopped
1 medium-size potato, diced
1 large carrot, diced
3 cups of water
1/2 block (~4 oz) Golden Curry Sauce Mix

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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.

Find it online: https://www.myeclecticbites.com/super-easy-japanese-vegan-katsu-curry/