Katsu tempeh curry
Ingredients
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- ml · Water
- g · Dry round rice
- A splash · Rice vinegar
- tbsp · Cooking oil
- tbsp · Curry powder
- · Medium white or yellow onion
- · Small piece of ginger
- · Large carrot
- + · Cloves of garlic
- · Small jalapeño
- · Large tomato
- ~ ml · Coconut milk
- · Small lime
- tbsp · Garam masala
- A pinch · Salt and pepper
- Enough · Frying oil
- g · Whole wheat or spelta flour
- ml · Milk
- g · Panko breadcrumbs
- g · Tempeh
Process
- Wash and rinse your rice well
- Add the rice to the cold water and set it to medium–high heat. Once the water starts boiling, lower the heat and occasionally check if the water has evaporated.
- Once the rice is cooked, add the rice vinegar and set aside with the lid closed.
- Into a pan, add oil, curry powder and fry it for a minute or two;
- Then, add the diced onion, ginger, carrot, chopped garlic and fry for 3–4 minutes.
- Add in the jalapeños, chopped tomato, season everything with salt and sauté until softened.
- Add in the coconut milk, fry for a minute.
- Transfer everything to a food processor or another pot and blend until smooth.
- Transfer the blended mass back to the pan, add lime juice, garam masala and bring to a low simmer.
- Simmer for a few more minutes, stirring occasionally.
- Season with salt and pepper to your taste.
- Pre-heat frying oil in a pot.
- Prepare the batter by mixing flour and milk.
- Add panko breadcrumbs to a seperate plate.
- Slice tempeh, dip it in batter, roll around the breadcrumbs and fry.
- Assemble and serve.
Notes
- My tip – pre-heat your oven to ~50ºC (~122º F) and keep the sauce / rice there until tempeh is ready.