Katsu Tempeh Curry

Ingredients

• Rice:
  • 100 ml · Water
  • 50 g · Dry round rice
  • A splash · Rice vinegar
• Sauce:
  • 3 tbsp · Cooking oil
  • 2 tbsp · Curry powder
  • 1 · Medium white or yellow onion
  • 1 · Small piece of ginger
  • 1 · Large carrot
  • 3+ · Cloves of garlic
  • 1 · Small jalapeño
  • 1 · Large tomato
  • ~125 ml · Coconut milk
  • 1 · Small lime
  • 1 tbsp · Garam masala
  • A pinch · Salt and pepper
• Katsu tempeh:
  • Frying oil
  • 60 g · Wheat or spelta flour
  • 30 ml · Milk
  • 100 g · Panko breadcrumbs
  • 100 g · Tempeh

Process

1. Rice:
   1. Wash and rinse your rice well;
   2. 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.
   3. Once the rice is cooked, add the rice vinegar and set aside with the lid closed.
2. Sauce:
   1. Into a pan, add oil, curry powder and fry it for a minute or two;
   2. Then, add the diced onion, ginger, carrot, chopped garlic and fry for 3–4 minutes;
   3. Add in the jalapeños, chopped tomato, season everything with salt and sauté until softened;
   4. Add in the coconut milk, fry for a minute;
   5. Transfer everything to a food processor or another pot and blend until smooth;
   6. Transfer the blended mass back to the pan, add lime juice, garam masala and bring to a low simmer;
   7. Simmer for a few more minutes, stirring occasionally;
   8. Season with salt and pepper to your taste.
3. Tempeh:
   1. Pre-heat frying oil in a pot;
   2. Prepare the batter by mixing flour and milk;
   3. Add panko breadcrumbs to a seperate plate;
   4. Slice tempeh, dip it in batter, roll around the breadcrumbs and fry.

Notes

• My tip – pre-heat your oven to ~50ºC (~122º F) and keep the sauce / rice there until tempeh is ready.