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Tempeh Katsu Curry

This luscious and thick homemade Japanese Curry paired with crispy Tempeh Katsu is addictive and perfect for your next weeknight dinner.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Japanese
Keyword: curry, japanese recipes
Servings: 4

Ingredients

Japanese Curry

  • 2 medium potatoes
  • 1 carrot
  • 1 tsp minced ginger
  • 1/2 apple
  • 1.5 tbsp olive oil
  • 3 tbsp Japanese curry powder
  • 3 tbsp flour
  • 4.5 cups water
  • 1 tbsp light soy sauce
  • 1 tsp worchestershire sauce (sub 1/2 tbsp ketchup)
  • pinch hing
  • salt
  • black pepper
  • 2 tsp la-yu (Japanese chili sesame oil)

Tempeh Katsu

  • 2 blocks tempeh (400g)
  • 1 cup oat milk
  • 1 tbsp apple cider vinegar
  • 1 cup corn starch
  • 1.5 cups panko breadcrumbs
  • salt

Instructions

  • Chop your carrots and potatoes into small cubes. Blend apple into a paste or diced them finely.
  • Add oil to a pan, minced ginger and saute until fragrant. Add the vegetables and saute for a few minutes.
  • Mix together curry powder and flour with 1/2 cup water. Whisk until there are no lumps.
  • Add 3 cups of water to the pot, and bring to a boil. Add apple, curry roux and give it a good mix.
  • Simmer for 15-20 minutes until the vegetables are cooked. If the curry is too thick, add more water until it reaches your desired consistency.
  • Add soy sauce, worchestershire sauce, salt, black pepper and la-yu. Mix until well combined.
  • Meanwhile, slice your tempeh blocks into half and boil them for 3-5 minutes in salted water.
  • Add apple cider vinegar to oat milk. Mix the corn starch and breadcrumbs with some salt, separately.
  • Dunk the tempeh into oat milk, followed by corn starch, oat milk then finally breadcrumbs.
  • Heat up oil and fry the tempeh until golden brown and crispy on both sides.
  • Chop them evenly. Serve curry with rice, tempeh katsu, some furikake and sliced spring onions. Enjoy!