Cheat’s Katsu Curry

Take a ready-made vegan chicken fillet and pair it with a creamy katsu sauce, rice and spring onions and you have a very deliciously cheating version of the nation’s favourite Japanese dish!

Photograph by Niki Webster.

Quick meal
Kids recipe

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Preparation time

10 min

Cook time

30 min

Total time





  • mains





Use an instant rice if short of time

  • 300g wholegrain or brown rice, cooked according to the instructions on the packet


Use a shop-bought katsu sauce if short of time (Asda, Tesco, Sainsbury’s, Yo!, Sharwoods, Blue Dragon, Wagamama, Marks & Spencer, Yutaka, Aldi all offer a vegan katsu sauce)

  • 1 onion, finely diced (use pre-chopped if short of time)
  • 1 carrot, finely diced
  • 2 garlic cloves, finely chopped (use pre-chopped if short of time)
  • 1 tbsp curry powder
  • 3 tbsp nut butter
  • 500ml/2 cups vegan stock (use gluten-free if needed)
  • 1 tbsp syrup (eg maple or agave)
  • 1 tsp garam masala

Vegan ‘chicken’

  • 4 x vegan breaded ‘chicken’ fillets/tenders/cutlets (use gluten-free if needed)

Optional extras

  • 1 x head of broccoli, broken into bite-sized florets and steamed or boiled (optional)
  • 4 tbsp kimchi (optional)
  • 150g/1 cup edamame, steamed or boiled (optional)
  • Asian-inspired slaw (use 200g/7 oz red cabbage and mix with 2 tbsp olive oil, 2 tbsp toasted sesame oil, 2 tbsp syrup (eg maple or agave), 3 tbsp cider vinegar or rice vinegar, 1 tbsp soy sauce, 2cm piece of ginger, peeled and grated, 1 clove garlic, crushed, ½ tsp salt, ½ tsp chilli flakes – optional)
  • Cucumber, diced and mixed with a drizzle of sesame oil and a pinch of salt (optional)
  • Green salad (optional)
  • Handful of radishes, sliced

Optional toppings: sliced spring onion, fresh chilli, chilli flakes, lime wedges



  1. Cook the rice according to the instructions on the packet. While it is cooking, make the sauce. When cooked, place the lid on the saucepan and set aside.


  1. Using a medium-sized saucepan, fry the onion and carrot in a little oil for 5 minutes.
  2. Add the garlic and fry for a further 2 minutes.
  3. Stir through all of the other ingredients apart from the garam masala, bring to the boil and then simmer for 10 minutes or until thickened to your desired consistency.
  4. Once reduced, mix in the garam masala before serving.
  5. Blend with a stick blender until smooth.

Vegan ‘chicken’

  1. Cook according to the instructions on the packet.


  1. Using 4 wide rimmed bowls or large plates, divide all the ingredients equally.
  2. Place the rice over the bottom of the bowl.
  3. Slice the vegan chicken fillet into 1cm thick slices then place it over the top of the rice.
  4. Add the extras, drizzle with the sauce and sprinkle over any of the toppings.

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