Katsu Curry

Why has nobody ever told me how easy Katsu Curry is to make? Or that it does not contain tomato?! Oh my days I was ADDICTED to this dish at Wagamamas, and it was a friend of mine telling me this week he'd been for Japanese food that reminded me of one of my absolute favourite lunchtime curry dishes. 

I figured I'd take a look through some of my Japanese recipe books and work out how to create a skin friendly alternative - but as it happens I barely need to make any changes to the traditional method of making this awesome Japanese curry.

Not only is it skin friendly, it's also ridiculously easy to throw together. You absolutely have got to try this! 


1 tbsp coconut oil

2 white onions finely chopped

1 carrot finely chopped

1 crushed garlic clove

Chunk of peeled ginger grated

2 heaped tbsp flour (I used gluten free)

1 tbsp garam masala spice

1 tbsp tamari (gluten free soy)

1 tbsp maple syrup

500ml bouillon (I use this one


  1. Saute the onions in coconut oil for a couple of minutes. Add the carrots, ginger and garlic and sweat over a low heat for 10 minutes. I pop a lid on the pan and let everything slowly soften
  2. Add the garam masala spice and flour and stir well
  3. Now it's time to gradually pour in the warm stock. Do it slowly, a bit at a time, and keep stirring well as you do so
  4. Flavour with tamari and maple. You'll want to do this to your taste buds, so gradually keep adding a little of each until you're happy with the flavour
  5. Now you can either strain the sauce to remove the carrots and onions, although I like the lumps
  6. I've served it with a breaded tofu steak (simply brush the tofu with vegan mayo & roll in gluten free crumbs) and rice + some greens because we all need more of those! 
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