Vegetarian Soya Katsu Curry

This is a delicious take on one of Japan’s favourite dishes- the Katsu Curry. This recipe is Vegetarian and is packed with vitamins and minerals as well as flavour. Hints of Curry powder and honey make this a really tasty dish for your tastebuds!

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Vegetarian Soya Katsu Curry

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  • Author: Kimberley Fielding
  • Total Time: 40
  • Yield: 4 1x


Ready in just over half an hour, this recipe makes a perfect Saturday night in!Β  This recipe contains a luxurious and silky curry sauce for under 200 calories a portion, you can have a delicious meal, without feeling like you are missing out on meat or a treat.



2 Carrots (Sliced)

2 Medium Onions (Sliced)

100g Dried Soya Chunks (I got mine from Holland and Barrett)

Fry Light Spray

2 Garlic Cloves

1 Bay Leaf

2 Tablespoons of Plain Flour

4 Teaspoons of Curry Powder

2 Teaspoons of Honey

600ml Vegetable Stock (I use a Vegetable Oxo Cube and Boiled Water)

1 Teaspoon of Garam Massala

4 Teaspoons of Light Soy Sauce


For Soya Chunks:
1. Place 100g of Dried Soya Chunks into a large bowl and cover with boiled water and 1 Vegetable stock cube.
2. Leave aside for 20 minutes. When ready the Soya Chunks will have doubled in size- drain the excess water.

For the Curry Sauce:
1. Heat a couple of sprays of Fry Light in a medium non-stick pan, add onion and garlic and cook until softened. Stir in the carrots and cook over low heat for 10-12 minutes.
2. Add the flour and curry powder to the pan and cook for 1 minute. Gradually add the stock until combined.
3. Add honey, soy sauce and a bay leaf. Now bring the mixture to the boil gradually.
3. Turn down the heat and simmer for 10 minutes until the sauce begins to thicken and stir in the Garam Masala.
4. Blend the mixture until thick and smooth.
5. Place the curry sauce back into a pan and add the drained soya chunks and cook over medium heat for 10 minutes.
6. Serve and enjoy!


This recipe is perfect when served with rice and salad (Add extra Kcal).

  • Prep Time: 15
  • Cook Time: 25


  • Calories: 154

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