How to make Katsu curry sauce (vegan)

How to make Katsu curry sauce (vegan)

Written by Donna Sanders, How to make Katsu curry sauce (vegan)


2 tbsp oil
2 medium onions, sliced
5 cloves garlic, sliced
1 tsp grated ginger (I always have fresh ginger in the freezer, so easy to grate from frozen using a mini grater)
2 medium carrots, peeled and sliced
2 tbsp plain flour
4-5 tsp curry powder
600ml vegetable stock
2 tsp maple syrup
4 tsp soy sauce
1 bay leaf
1 tsp garam masala


  • Heat oil in a pan on a low/med heat and cook the onions, garlic and ginger until softened, around 5 mins
  • Add in the carrots and cook for 10mins
  • Add in the flour and curry powder and stir for 1 min
  • Gradually add in the stock stirring as you go
  • Next add in the maple syrup, soy sauce and bay leaf
  • Bring to a boil whilst stirring then turn down and simmer for 20-30mins
  • Pour through a sieve pushing the sauce through with the back of a spoon (I keep the onions and carrots that are left over to add to a soup rather than wasting it)
  • Return to the hob and stir in the garam masala
  • Ready to serve 😋

I toasted the bread crumbs in the oven and blended again once toasted to make them extra fine

I dipped the sweet potato slices in vegan mayo before dipping into the bread crumbs

If you are not vegan you can swap the veg stock for chicken and the maple syrup for honey and serve with breaded chicken 😊

Final Result

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