Vegan Katsu curry sauce

Vegan Katsu curry sauce

This not-so-authentic Japanese katsu curry sauce is vegan and gluten-free. It’s warming, fragrant and slightly sweet thanks to the addition of a good old British Granny Smith apple. Grating the carrot and apple speed up the cooking time so you can have this whipped up by the time your rice has finished cooking. Griddled aubergines or spicy vegan burgers from Quorn (not GF) both work brilliantly. If you really want to show off serve it with my vegan Jackfruit ‘Chicken’.

Cooking info

  • Prep time 30m
  • Cook time 1h 10m
  • Difficulty Easy
  • Serves 8

Nutrition (Based on 1 serving = 4 tbsp)

  • 36 Calories
  • 7g Carbs
  • 1g Protein
  • 19g Total fat
  • 0g Saturated fat
  • 0mg Cholesterol
  • 3g Sugar
  • 20g Fibre
  • 133mg Sodium

Nutritional info

Turmeric, 'the spice of life' gives curry its yellow colour. It has powerful anti-inflammatory effects and is a very strong antioxidant. Curcumin is the main active ingredient in turmeric when combined with black pepper the bioavailability is improved which means we can make the most of this warming spice.


1 serving

Feeds 8

  • 1 Large onion
  • .5 green apple
  • 1 Carrot
  • 2 tbsp Curry powder
  • 1 tsp Garam masala
  • 1 tsp Tumeric
  • 1 pinch Black Pepper
  • 2 tbsp Chickpea (gram) flour
  • 1 tbsp Tamari sauce
  • 1 tbsp Tomato puree
  • 350 ml Veg stock
  • 1 tbsp White miso paste

Optional Toppings

  • 1 tbsp Fresh corriander
  • 1 dash Fresh lime juice
  • 1 pinch Onion seeds
  • 1 tbsp Sliced red chilli



  • If you like chip shop curry sauce use the whole apple to sweeten it up

  • Swap Tamari for Soy Sauce (not gluten-free) or add an extra pinch of salt

  • Gram flour is gluten-free but you can use any flour to thicken the sauce

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