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Plant-Based Katsu Curry

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Author: Caroline


  • 1 onion finely chopped
  • 3 tbsp fresh ginger finely chopped
  • 2 garlic cloves finely chopped
  • 1 tablespoon curry powder - to your own taste
  • 2 tablespoons plain or corn flour
  • 600 ml plant-based/vegan stock
  • 60 ml low salt soy sauce or tamari
  • 2 teaspoons honey or maple syrup
  • 2 teaspoons rice vinegar
  • 1 teaspoon garam masala
  • 1 carrot finely chopped
  • 1 handful cashew nuts roasted
  • 4 spring onions/scallions finely chopped
  • half head broccoli broken into small florets
  • half cauliflower broken into small florets
  • 1 medium sweet potato chopped
  • 1 teaspoon garam masala


  • Add two inches of cold water to a pot and add the chopped onions, ginger, carrot and garlic. Cook for 10 minutes, if the water evaporates, add more to the pot.
  • While the mixture is cooking, roast the cashews in the oven until golden brown for 10 to 15 minutes.
  • Add the curry powder and stir the mixture for a couple of minutes.
  • Add the the plain or corn flour then slowly add a little of the stock making sure to blend in with the mixture before adding more. Keep doing this until all the stock is in the pot.
  • Add the soy sauce/tamari, honey/maple syrup and cook gentle for 10 minutes.
  • While the mixture is cooking, steam or microwave the broccoli, cauliflower and sweet potato. Remember, don't use any oil - it's water all the way!
  • After 10 minutes, add the rice vinegar to the pot and garam masala. Stir together, then using a hand held blender, or a counter top blender, blend until the sauce is smooth.
  • Serve on a bed of brown rice and sprinkle the scallions/spring onions and cashews over the top, and that's it. Enjoy!
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !