Vegan Gluten Free Katsu Curry


Japanese cuisine is by far my favourite and being honest we make it about 5 times a week at my house (we can’t get enough). But since going gluten free, I could no longer eat the golden curry off the shelf! I was so sad because it was my favourite curry and I couldn’t find another alternative anywhere and struggled with finding a curry roux recipe to substitute. However, I stumbled upon just one cookbook’s roux recipe and adjusted it to make it my own and gluten free.

You can add whatever veggies you like – and serve with anything you like as well! My friend loves to put avocado on hers (I know it sounds weird but surprisingly it’s so delicious).

I also use my own Japanese spice blend for the roux but you can use any curry powder you like. The spice blend does add more depth of flavour but it does require a little extra effort – so if you can be bothered I highly recommend!

Vegan Gluten Free Katsu Curry

Servings 4 servings
Prep Time 15 minutes
Cook Time 25 minutes
roux cooking time 20 minutes
Total Time 1 hour


  • Chopping Board
  • Chopping Knife
  • Stirring utensil
  • Grater
  • Large Saucepan
  • Small Saucepan
  • Measuring Utensils: 1/2 cup, tbsp, 1/2 tbsp and a tsp



  • 3 tbsp vegan butter
  • 4 tbsp gluten free plain flour
  • 2 tbsp Japanese spice blend or you can use regular curry powder
  • 1 1/2 tbsp garam masala
  • 1 tsp tomato sauce (ketchup)


  • 1 tbsp olive oil (or vegetable oil)
  • 1 large onion (cut into wedges and de-segmented)
  • 1 inch ginger (grated or crushed)
  • 2 cloves garlic (crushed)
  • 1 carrot (peeled and sliced)
  • 3 small potatoes (cut into quarters)
  • 1/4 pumpkin or kabocha (cut into 5 cm cubes – I like to leave the skin on but you can make without)
  • 1 handful green beans
  • 700 ml vegetable stock (or 700ml of water and 1 tbsp of stock powder)
  • 1 apple (grated)

Tofu Katsu

  • 1 450g block of firm tofu (drained and pressed)
  • 1/2 cup gluten free bread crumbs (preferably panko)
  • 1/2 cup aquafaba (or soy milk or egg will do as well)

To Serve

  • short grain rice
  • mixed lettuce leaves (optional)
  • Shichimi Togarashi (also optional)


  • To make the roux, take a small saucepan over medium-high heat and melt the vegan butter. Then add in and stir together the flour. Reduce the heat and continue to stir (at first your mixture should bubble and froth and then turn to a more liquid form) for 15-20 minutes or until it turns a dark caramel colour. Turn off heat and stir in the spice mix (curry powder), the garam masala and the tomato sauce. If you like spice you can also add in 1/2 tsp of cayenne pepper here as well. Set aside.
  • Preheat oven to 200°C.
  • Cut the tofu into 1-2 cm rectangles. Coat in the aquafaba and then into the crumbs. Place on a lined baking tray and into the oven for 15-20 minutes or until golden brown in colour.
  • To a large saucepan over medium-high heat add in a tbsp of oil. Once the oil is hot add in the segmented onions and fry until translucent and slightly brown. Then add in the ginger and garlic. Lightly fry until aromatic and then chuck in the carrots and potatoes. Let them cook for a minute or two and then pour in the stock.
  • Simmer uncovered for about 15 minutes and then add in your beans, grated apple and pumpkin. Place the lid on and let simmer for a further 5-10 minutes (you should be able to poke a knife easily through all of your vegetables).
  • Mix in the roux and stir on low heat until your curry thickens. Season with salt and serve on a bed of rice, mixed lettuce and topped with your tofu katsu.

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