Tempeh Katsu Curry

This luscious and thick homemade Japanese Curry paired with crispy Tempeh Katsu is addictive and perfect for your next weeknight dinner.

Growing up in Singapore, I was exposed to many different types of cuisines, including Japanese cuisine. One of the dishes I had frequently in school or when I patronised the famous Monster Curry chain (known for their gigantic portions of food), was the always the Katsu Curry Rice. It usually comes with a portion of rice, Japanese curry with a customisable spice level and a big katsu chicken cutlet. Sometimes it also came with a side of pickled vegetables.

When I went vegan, I definitely missed the flavours of having Japanese Curry. The difference between Japanese Curry and many Indian curries are that Japanese curries tend to be slightly sweeter because of the addition of apples and sweeteners.

Traditional Japanese curries are made with a store bought curry roux which we will make at home easily with the authentic Japanese Curry Powder. For vegetables, we’ll be adding carrots and potatoes to mimic the original version. I like to add some extra condiments, like soy sauce, worcestershire sauce for that extra umaminess and apples, agave syrup for the sweetness.