Tempeh Katsu Curry: A Flavorful Twist on a Classic Favorite

Ingredients:

For the Katsu Sauce:

• 1 onion
• 3 cloves garlic
• 1 thumb piece ginger
• 1 carrot
• 2 tbsp curry powder
• 1 tbsp fresh chili/jalapeno
• 1 cup fresh tomatoes
• 1 can coconut milk
• 1 tbsp garam masala
• 1 tbsp maple syrup
• Juice of a lime
• Salt and pepper to taste

For the Tempeh:

• 150g tempeh
• 1 cup flour
• 1 cup plant milk
• 1 cup panko breadcrumbs
• Frying oil

Additional Ingredients:

• Cooked rice
• Sliced cucumber
• Lettuce
• Sesame seeds
• Chili flakes

Method:

• Prepare the Katsu Sauce: In a pan, heat some oil and add curry powder. Fry for a minute, then add chopped onion, ginger, garlic, and carrot. Sauté for 3-4 minutes until softened. Add fresh chili, tomatoes, and season with salt and pepper. Cook until the tomatoes are soft. Pour in coconut milk, then transfer the mixture to a blender and blend until smooth. Return the mixture to the pan, bring to a simmer, and add maple syrup, lime juice, and garam masala. Reduce the heat and let it simmer.
• Prepare the Tempeh: Slice the tempeh into strips. In a bowl, mix flour and plant milk to create a batter. Dip the tempeh strips into the batter, then coat them with panko breadcrumbs. Heat frying oil in a pan and fry the tempeh strips until golden and crispy. Once cooked, slice them into strips and season with salt.
• Assemble the Dish: Serve the cooked rice in a bowl, ladle the katsu sauce over the rice, and top with the crispy tempeh strips. Add sliced cucumber and lettuce on the side. Garnish with sesame seeds and chili flakes for an extra kick.
• Enjoy! Dive into this flavorful and protein-packed Tempeh Katsu Curry and savor every bite of its deliciousness!