Crispy Tempeh Katsu Curry

Method

1. Cut the tempeh into slices and coat each slice in flour, then dip in water, and finally coat with panko breadcrumbs.
2. Heat vegetable oil in a frying pan over medium heat and fry the tempeh slices until golden and crispy. Set aside.
3. In a large pot, heat some oil and sauté the chopped onion, carrot, and potato until they start to soften.
4. Add minced garlic and ginger, and cook for another minute.
5. Stir in curry powder and cook for another minute to release the flavors.
6. Add vegetable stock and soy sauce, bring to a boil, then reduce heat and simmer until vegetables are tender.
7. Mix cornflour with a little water to make a slurry, then stir into the curry to thicken the sauce.
8. Serve the crispy tempeh over rice and pour the curry sauce over the top.