Tempeh Katsu Curry
Delicious Vegan Katsu Curry made with crunchy tempeh 'steaks' and a flavoursome homemade katsu curry sauce - easy to re-create at home!
Ingredients
- 200 g tempeh
- 5-6 tablespoon panko breadcrumbs
- oil to fry
- cooked rice to serve
- sesame seeds & chili flakes to garnish
For the flour mix:
- 4 tablespoon plain flour
- 2 teaspoon curry powder
- 100 ml plant milk
For the sauce:
- 1 shallot or small yellow onion cooked
- 2 carrots cooked
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- 2 garlic cloves
- 1 tablespoon plain flour
- 350 ml vegetable stock
- 2 tablespoon coconut cream
- salt & pepper to taste
Instructions
Prepare Tempeh Katsu
- Start by cutting the tempeh into slices of about 1cm thickness.
- Prepare the flour mix in a small bowl and place the panko breadcrumbs into another bowl. Pre-heat a little oil in a non-stick frying pan.
- Dip all your tempeh slices into the flour mixture, gently drip off the excess and then carefully coat them in the breadcrumbs.
- Place the tempeh in a frying pan with a little oil and fry them until golden on both sides. Be gentle with them and move them as little as possible once they’re in the pan. Place them in the oven to keep them warm at a low heat, whilst you’re preparing the Katsu sauce.
For the Curry Sauce
- For the sauce, cook the onion in a little oil until softened. Cook or steam the carrots until soft.
- Then combine all sauce ingredients in a blender and blend until smooth.
- The flour should help thicken the sauce, if you added all ingredients to the blender while still hot. Otherwise, just transfer the sauce to a saucepan and heat it through on the stove until thickened.
- Serve your Katsu sauce with the tempeh steaks and rice and garnish with sesame seeds & chilli flakes.