Vegan Japanese curry with Seitan

Japanese Curry with Fried Seitan

A simple Japanese inspired curry dish packed with flavor! Fried crunchy seitan on the side makes this dish complete. A perfect dish to warm you up on a cold evening.

This dish is usually a meat-heavy dish, but you can substitute meat with either seitan or tofu. We used seitan for this recipe, because it has a more meat like texture, but tofu will work great as well.

I used S&B Golden Curry cubes, which can be found at any asian supermarket. Just be sure to ask for the vegan ones. If you’ve never made seitan, check out my recipe for homemade seitan.

This curry is:

  • filling
  • packed with flavor
  • fairly simple to make

Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @chill_itsvegan on Instagram and hashtag it #chill_itsvegan. We’d love to see what you cook!

Japanese Curry with fried Seitan

Course Dinner
Keyword curry, japanese, panko, seitan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4



  • 1 medium onion, chopped
  • 2 gloves garlic, chopped
  • 2 medium bell peppers, diced
  • 3 medium carrots, sliced
  • 2 Golden Curry sauce cubes
  • 1 litre vegetable stock
  • rice

Fried Seitan

  • 4 pieces Seitan*,sliced
  • 2 tbsp flour
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • salt
  • 100 grams panko breadcrumbs
  • 100 ml frying oil (sunflower or rapeseed work great)



  • In a larger skillet (wok pan works great), stir-fry the onions and the garlic until lightly browned. Add the carrots and the bell peppers.
  • Toss for a minute, add in the curry cubes** and stir until completely melted.
  • Then add in the vegetable stock and bring to a boil. Reduce heat and simmer until the carrots are tender and the stock has reduced to a thicker sauce, about 20 minutes.

Fried Seitan

  • While the curry is simmering, heat the frying oil in a small saucepan on medium to high heat. 
  • In a bowl, combine the flour with the cornstarch, baking powder and the salt. Pour over some water, while stirring. The batter should be thick, but pourable.
  • In another bowl, mix the panko crumbs with some salt. 
  • When the frying oil ready, dip the seitan first in to the batter, making sure it is completely covered and then toss it in the panko crumbs. Fry the seitan in oil until panko crumbs are golden brown. 
  • Serve with some rice on the side. 


* If you don’t have pre-made seitan, use firm tofu for this recipe. Check out my seitan recipe. 
** Add the cubes to a small bowl and pour over some hot water or veggie stock. Mix it with a fork, dissolving the cubes, this will melt the cubes completely

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