Tempeh Katsu Curry
Savor the irresistible flavors of our Tempeh Katsu Curry, featuring golden, crispy tempeh that’s bursting with protein and plant-powered goodness! This delightful dish combines a rich, aromatic curry sauce with perfectly fried panko-crusted tempeh, creating a satisfying meal that’s both hearty and wholesome. Dive into this culinary adventure for a taste sensation that’s sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 carrot
- 1 can coconut milk
- Cucumber
- 1 tbsp (15 ml) fresh chilli/jalapeno
- 1 cup (237 ml) fresh tomatoes
- 1 tbsp (15 ml) garam masala
- Lettuce
- 1 cup (237 ml) panko breadcrumbs
- 1 cup (237 ml) plant milk
- 150 g tempeh
Pantry Items
Amounts also listed in instructions below
- curry powder (to taste)
- 1 cup (120 g) flour
- Frying oil
- garlic (to taste)
- ginger (to taste)
- lime juice (to taste)
- maple syrup (to taste)
- onion (to taste)
- Rice
- Salt and pepper
👨🍳 Instructions
- 1
Start by adding the curry powder to a pan in some oil, fry off for a minute and then add in your onion, ginger, garlic and carrot and fry for 3-4 minutes.
- 2
Add in the chillies, tomatoes and season, then fry until softened.
- 3
Add in the coconut cream, then transfer to a blender and blitz till smooth. Return to the pan and bring to a simmer.
- 4
Add in the maple syrup, lime juice and garam masala, then reduce the heat.
- 5
Slice your tempeh into strips and mix together the flour and plant milk in a bowl. Cover your tempeh in the wet batter and then coat in panko breadcrumbs.
- 6
Fry in some oil until golden and crispy, then slice into strips and season.
- 7
Cook your rice, top with the katsu sauce and the crispy tempeh, then add fresh cucumber and lettuce, seasoning with sesame seeds and chili flakes before serving.
💡 Pro Tips
- ✓Toast curry powder in dry oil at medium heat for exactly 60-90 seconds until fragrant to activate volatile compounds and prevent bitter, raw spice flavor in the final sauce.technique60-90 seconds
- ✓Steam tempeh for 10 minutes before breading to reduce bitterness by breaking down oligosaccharides and create better moisture content for batter adhesion.ingredient10 minutes
- ✓Maintain oil temperature at 340-350°F for tempeh frying because tempeh's dense protein structure needs this precise range to crisp exterior without drying the interior.equipment340-350°F
- ✓Use only the thick coconut cream from the top of the can (about 60% of contents) for blending, reserving thin liquid for thinning later to prevent sauce from breaking during blending.technique60% thick cream
- ✓Double-dredge tempeh by dipping in plant milk batter, coating in panko, then repeating once more to create the signature thick, craggy katsu crust that mimics traditional pork cutlet texture.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Tempeh Katsu Curry
Savor the irresistible flavors of our Tempeh Katsu Curry, featuring golden, crispy tempeh that’s bursting with protein and plant-powered goodness! This delightful dish combines a rich, aromatic curry sauce with perfectly fried panko-crusted tempeh, creating a satisfying meal that’s both hearty and wholesome. Dive into this culinary adventure for a taste sensation that’s sure to impress!
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 carrot
- 1 can coconut milk
- Cucumber
- 1 tbsp (15 ml) fresh chilli/jalapeno
- 1 cup (237 ml) fresh tomatoes
- 1 tbsp (15 ml) garam masala
- Lettuce
- 1 cup (237 ml) panko breadcrumbs
- 1 cup (237 ml) plant milk
- 150 g tempeh
Pantry Items
Amounts also listed in instructions below
- curry powder (to taste)
- 1 cup (120 g) flour
- Frying oil
- garlic (to taste)
- ginger (to taste)
- lime juice (to taste)
- maple syrup (to taste)
- onion (to taste)
- Rice
- Salt and pepper
👨🍳 Instructions
- 1
Start by adding the curry powder to a pan in some oil, fry off for a minute and then add in your onion, ginger, garlic and carrot and fry for 3-4 minutes.
- 2
Add in the chillies, tomatoes and season, then fry until softened.
- 3
Add in the coconut cream, then transfer to a blender and blitz till smooth. Return to the pan and bring to a simmer.
- 4
Add in the maple syrup, lime juice and garam masala, then reduce the heat.
- 5
Slice your tempeh into strips and mix together the flour and plant milk in a bowl. Cover your tempeh in the wet batter and then coat in panko breadcrumbs.
- 6
Fry in some oil until golden and crispy, then slice into strips and season.
- 7
Cook your rice, top with the katsu sauce and the crispy tempeh, then add fresh cucumber and lettuce, seasoning with sesame seeds and chili flakes before serving.
💡 Pro Tips
- ✓Toast curry powder in dry oil at medium heat for exactly 60-90 seconds until fragrant to activate volatile compounds and prevent bitter, raw spice flavor in the final sauce.technique60-90 seconds
- ✓Steam tempeh for 10 minutes before breading to reduce bitterness by breaking down oligosaccharides and create better moisture content for batter adhesion.ingredient10 minutes
- ✓Maintain oil temperature at 340-350°F for tempeh frying because tempeh's dense protein structure needs this precise range to crisp exterior without drying the interior.equipment340-350°F
- ✓Use only the thick coconut cream from the top of the can (about 60% of contents) for blending, reserving thin liquid for thinning later to prevent sauce from breaking during blending.technique60% thick cream
- ✓Double-dredge tempeh by dipping in plant milk batter, coating in panko, then repeating once more to create the signature thick, craggy katsu crust that mimics traditional pork cutlet texture.technique