Tiba Tempeh Katsu Curry

Tiba Tempeh Katsu Curry

By Tiba Tempeh

Average rating: 5.0 • Rated by 2 users

Servings: 2

Total time: 50 min

Preparation time: 20 min

Cooking time: 30 min

Cooking methods: Frying , Cooking

Difficulty: Intermediate

Tasty Katsu Curry with tempeh!

Ingredients

Main

1 Tiba Tempeh Block 200g
panko breadcrumbs • 6 tbsp
cooked rice to serve (or more) • 2 cups
esame seeds & chilli flakes to garnish • 1 tbsp

For the flour mix

plain flour • 4 tbsp
curry powder • 2 tbsp
plant based milk • 100 ml

For the sauce:

1 small onion, chopped
2 carrots, chopped
curry powder • 1 tbsp
garam masala • 1 tsp
2 garlic cloves
plain flour • 1 tbsp
vegetable stock • 350 ml
coconut cream • 2 tbsp
salt • 1 pinch
pepper • 1 pinch

Steps

1

First make the sauce. Cook the onion in a little oil until softened. Cook or steam the carrots until soft. Then in a blender, blitz the cooked onion and carrots, and all sauce ingredients until smooth.

2

Cook the rice if it’s not already cooked.

3

Prepare the flour mix in a small bowl and place the panko breadcrumbs into another bowl.

4

Cut the tempeh into round ‘steaks’ about 1cm thick. Dip the tempeh into the flour mix, let them gently drip off any excess and then gently coat in the breadcrumbs.

5

Pre-heat a little oil in a non-stick frying pan and cook the tempeh until golden on both sides. Be gentle and move it as little as possible once they’re in the pan.

6

Serve the rice, tempeh and katsu sauce, and garnish with sesame seeds & chilli flakes, and enjoy!

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