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
- •2 tbsp curry powder
- •1 tbsp fresh chilli/jalapeno
- •1 cup fresh tomatoes
- •1 tbsp garam masala
- •3 cloves garlic
- •1 thumb piece ginger
- •Lettuce
- •1 tbsp maple syrup
- •1 onion
- •1 cup panko breadcrumbs
- •1 cup plant milk
- •Rice
- •150g tempeh
Pantry Items
Amounts also listed in instructions below
- •1 cup flour
- •Frying oil
- •Lime juice
- •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
- ✓Prep all your vegetables in advance to streamline the cooking process.
- ✓Use a food processor to quickly chop the garlic, ginger, and onion for a finer texture.
- ✓If you don't have panko breadcrumbs, crushed cornflakes can be a great substitute for a crispy coating.
- ✓Let the tempeh marinate in some soy sauce for 15 minutes before coating to enhance the flavor.