This Is How To Make A Japanese Katsu Curry Vegan

The Japanese Katsu curry is steeped in tradition. Curry was originally introduced to Japan during the Meiji era (1868–1912). Originally an Indian cuisine, it was brought to Japan from India by the British. The Imperial Japanese Navy adopted curry to prevent beriberi, a disease that was brought about through a lack of thiamine. As such, the Japan Maritime Self-Defense Force’s Friday menu is now curry.

According to Japanese food writer Morieda Takashi, curry ranks near the top on nearly all Japanese surveys on favourite foods. He also mentions that the average person in Japan ate curry at least once a week, more frequently than sushi or tempura of which Japan is famous for.

The katsu part of the curry is usually made from pork or chicken, which makes this dish particularly easy to make vegan. Especially when Syndian has a great plant-based schnitzel available which tops the katsu curry perfectly, it also happens to be gluten-free.



A simple dish that will hit all the right spots on most nights.

You can get your hands on the Syndian schnitzels from their online store here.



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Vegan Katsu Curry


  • 1 potato peeled and diced into 1cm cubes
  • 2 Syndian schnitzel pan fried and carefully sliced
  • 1 Carrot cut into semi circles
  • 1 brown onion chopped
  • 2 cloves of garlic minced
  • 1 small knob of ginger peeled and grated finely
  • 30 ml coconut milk
  • 2 tbsp corn flour
  • 2 cups vegetable stock
  • 2 tbsp curry powder
  • 1 tsp garam masala
  • 1/2 lemon juiced
  • 1 cup peas
  • 2 tbsp olive oil


  1. Make sure all vegetables are chopped to start to begin

  2.  Place 2 tbsps of oil in a large pan over a medium-high heat.

  3. Add onions, carrot and potato and sauté until soft (3-5 min)

  4. Add ginger and garlic and cook for another 1-2 minutes and then add your spices giving it a good stir.

  5. Next add your stock, salt and pepper, lemon and stir to combine

  6. Add flour (pro tip, stir flour with a small splash of water first and then add to pan to avoid clumps)

  7. Simmer and reduce until vegetables are soft and sauce has a desired consistency and taste. *You may need to add extra seasoning. If it gets too thick and vegetables aren’t soft enough, add more water.

  8. Then add your coconut milk and peas and cook for another 2 minutes

  9. Serve in a bowl with rice, green leaves and place your Syndian schnitzel on top of curry. Garnish with green onions and pickled ginger.

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