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Quorn Tempura Style Vegetarian Fillets with Katsu Curry

Quorn Tempura Vegetarian Fillets with Katsu Curry topped with red chillies and green garnishing

You have to try this delicious vegetarian Katsu curry recipe from Poppy Cooks.

Made with our Quorn Crispy Fillets and loads of veggies, you won't believe that this tasty dish isn't made with chicken!

This easy recipe is super simple to follow, serves 2 and can be on your plate in 40 minutes for a heavenly midweek dinner.

The dish is packed full of flavour, and if you're feeding the family, simply scale up the ingredients. What's not to love?

Recipe by Poppy Cooks

A box of Quorn Crispy Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Crispy Fillets

High in Protein

High in Fibre

Low in Saturated Fat

No Soy


  • 2 Quorn Crispy Fillets
  • 2–3 tbsp vegetable oil
  • 1 onion finely chopped
  • 1 carrot grated
  • 1 apple grated
  • 3 garlic clove crushed
  • 2.5cm piece of ginger chopped
  • 1/2 chopped red chilli
  • 1 tsp turmeric
  • 2 heaped tbsp mild curry powder
  • 1 tsp corn flour mixed with water
  • 200ml veg stock
  • 100ml coconut milk
  • Soy sauce &
  • Sugar to taste

To serve:

  • 120g cooked rice (any rice will do!)
  • Coriander
  • Spring onion
  • Chilli


  1. Get all of your veggies grated and chopped
  2. In a saucepan, add the curry powder and turmeric and dry fry off until you can smell it!
  3. Then add in your onion, carrot, and apple, with a splash of oil
  4. Once the veggies start to sizzle add in the garlic and ginger. Cook for 2 mins
  5. Then add in the stock & coconut milk
  6. Make sure you taste your sauce, then add in soy and sugar if needed
  7. Blend the curry sauce until completely smooth and keep warm until needed
  8. Cook your Quorn Crispy Fillets according to the packet instructions
  9. To place up, add some of your cooked rice onto the plate. Slice your cooked Quorn Crispy Fillets up and place on the rice, then cover with your beautiful curry sauce
  10. Garnish with spring onions, coriander and chopped red chilli

Recipe by Poppy Cooks

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