Katsu Curry


  • Pack of VFC fillets
  • 400g short grain rice
  • Sliced radish and spring onion
  • Carrots, julienne
  • Edamame beans

For The Sauce

  • 2 Tbsp. vegetable oil
  • 1 Onion, finely chopped
  • 1 Garlic clove, crushed
  • 2 Pieces of ginger, peeled + grated
  • 1 Tsp. turmeric
  • 2 Tbsp. mild curry powder
  • 1 Tbsp. plain flour
  • 300 ml veg stock
  • 100 ml coconut milk
  • 1 Tsp. light soy sauce


  1. Cook the VFC fillets following instructions on pack
  2. Whilst the fillets are cooking make the katsu sauce:
  3. Fry the finely chopped onion, garlic and chilli in vegetable oil until soft.
  4. Ensure the pan is on a low to medium heat to avoid burning anything.
  5. Add your spices and cook on a low to medium heat until fragrant.
  6. Add the flour to the pan and cook it off a bit, it’s this roux which will make your sauce deliciously thick and silky.
  7. Add the stock bit by bit, stirring as you go, followed by your coconut milk.
  8. Finish with your sugar and soy sauce. Leave to simmer.
  9. Cook your rice.
  10. Slice the VFC fillet and serve with the cooked rice, edamame beans, sliced
    radish and julienne carrots.
  11. Pour the katsu curry sauce over.
  12. Sprinkle with the chopped spring onion.

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