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Ingredients
The Curry Base:
3 tbsp neutral oil (like sunflower oil)
2 medium onions (approx. 180g)
2 carrots (approx. 200g)
3 medium potatoes (approx. 300g)
4 cloves of garlic
2 tsp turmeric
4–8 tsp curry powder (adjust to taste)
1 can coconut milk
200 ml water
1 vegetable bouillon cube
1 tsp soy sauce
Salt and pepper
Breaded Tempty:
360g TEMPTY squares (2 packs)
2 eggs
250 ml panko breadcrumbs
2 tsp garlic powder
½ tsp salt
½ tsp freshly ground pepper
Sides/Serving:
400–600 ml rice (measured dry)
Pointed cabbage (finely shredded)
Edamame beans + soy sauce
TEMPTY Katsu
Recipe made by Katharina Kjeldgaard @Beetrootbackery. This plant-based twist on a Japanese classic is the ultimate comforting yet vibrant weeknight dinner.
Steps
Heat the oil in a large pot over medium heat. Since the sauce will be blended later, you only need to roughly chop the vegetables.
Roughly chop the onions and add them to the pot. Peel the carrots and potatoes, cut them into cubes, and add them to the pot as well. Let them sauté for about 5 minutes.
Add the minced garlic, curry powder (start with a smaller amount and add more later to taste), and turmeric. Stir and cook for a couple of minutes.
Add the coconut milk, water, soy sauce, and vegetable bouillon. Let the dish simmer for 20–30 minutes, or until the carrots and potatoes are tender.
Use an immersion blender (or a stand blender) to blend the sauce until completely smooth.
While the sauce simmers, prepare the Tempty squares. Whisk the eggs in a shallow bowl. In a separate bowl, mix the panko with the garlic powder, salt, and pepper.
Heat plenty of oil in a frying pan. Dip each Tempty piece first into the egg wash, then into the panko mixture. Fry until golden brown and crispy on both sides.
Cook the rice and prepare your sides. Finely shred the pointed cabbage. Sauté the edamame beans in a pan with a little neutral oil and soy sauce.
Plate the rice, cabbage, and edamame, top with the crispy Tempty, and pour over a generous amount of the smooth curry sauce.