TEMPEH KATSU

SERVES : 2


COOKS IN : 25 MINUTES


DIFFICULTY : MEDIUM

Wagamama’s & Yo!Sushi set Katsu Curry alight in the UK and it rapidly became a fan favourite! I have been lucky enough to try this in Japan and it is just amazing! Unlike most curries you’ll see, the sauce is served over “meat” in breadcrumbs – which happens to be a winning pair.

Authentically, Katsu curry is made using breaded chicken, but this dish is just as delicious vegan. You can use breaded tofu, sweet potato, aubergine or my personal favourite – Tempeh. For those of you that don’t know what tempeh is, it’s a tough fermented soy-bean made product that makes an awesome meat replacement and is super high in protein! The reason I like to use tempeh is because it has a tough, meaty texture & because it usually comes in a circular shape which looks cool in a katsu curry. You can pick tempeh up in most supermarkets now.

Traditionally, Katsu curry is served with the breaded “meat”, steamed rice & the curry sauce, but I like to add some extra veg to spice it up a bit, so feel free to skip the Mushrooms & Pak Choi.

INGREDIENTS

  • Tempeh
  • Panko Breadcrumbs
  • Cornflour
  • Dairy free milk
  • Rice
  • 1/2 onion
  • 1 carrot
  • 2 garlic cloves
  • 2tbsp Curry powder
  • Ginger
  • 1tbsp brown sugar
  • 200ml Coconut milk
  • Veg Stock

HOW TO MAKE IT

  1. Start by making your breaded tempeh. In a bowl mix cornflour & dairy free milk to make a paste. Dip your tempeh into the paste and coat in breadcrumbs (double dip in the paste & breadcrumbs again to make sure completely coated). Bake at 180 for 20 minutes.
  2. Make your sauce by frying your onion, garlic & carrot until softened.
  3. Add ginger, maple syrup, curry powder, sugar and coconut milk and simmer for a few minutes before adding your veg stock. Simmer again on a low heat for 10 minutes.
  4. Whilst the sauce simmers, steam or boil your rice.
  5. A lot of people will strain the sauce leaving behind the veg, but I like to simply blend my sauce with everything in it.
  6. Serve up your rice, with your breaded tempeh alongside it and top with your tasty curry. Add a splash of soy sauce to finish off.

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