katsu curry

Adam and I are trying a new graphic style for our images and for I thought this Katsu curry would be a great main meal to experiment with. I've used butternut squash instead of carrots in the sauce to give it a more natural sweetness along with the dates. To make the recipe gluten free use any gluten free flour and gluten free breadcrumbs instead of Panko and don't forget to check your Panko breadcrumbs are vegan (sometimes they contain fish, dairy and egg).

Serves 4


for the tempeh and eggplant

450g tempeh
1 large eggplant
2/3 cup flour
2/3 cup non dairy milk
2 cups panko bread crumbs
1 tsp salt
1 tsp thyme
1 tsp vegetable oil
1/2 medium butternut squash (cubed)
5 dates
1 tsp salt
1 TBSP white miso
2 cups of boiling water

for the curry sauce 

1 onion (finely chopped)
1 tsp vegetable oil
2 tsps curry powder
1 tsp garma masala
2 garlic cloves (finely chopped)
1 tsp fresh ginger (finely chopped)

to serve

1 small bunch fresh coriander (washed and chopped)
200g sweet peas (blanched)
4 serving of your preferred riced, cooked as per packet instructions

Additional Equipment

stick or standing blender/potato masher
2 baking trays lined with baking paper


1. Preheat the oven to 180C/350F. Cut the eggplant into 2cm rounds and then in half, place in a bowl and sprinkle with salt. Set aside.
2. Cut the tempeh into your desired shape, I cut mine into triangles. Set up your dredging station by placing the salt, thyme and flour into one bowl, the milk into another and the breadcrumbs into a third. Coat the tempeh with flour, then milk followed by the breadcrumbs. Place onto one of the baking trays.
3. Rinse the eggplant and pat try with paper towel. Crumb the eggplant in the same way as the tempeh. Place onto a baking tray.
4. Drizzle the tempeh and eggplant with oil. Bake the eggplant for 20mins and then place the tempeh in the oven and bake both for another 20mins.
5. To make the curry sauce add the onion, spices and oil to a medium pot and fry until the onions are translucent. Add the garlic and ginger. Dissolve the miso paste in the water and add to the pot with the butternut squash. Bring to a gentle simmer until the butternut is completely cooked (20mins approx.), while the sauce is cooking prepare your rice.
6. Once the butternut is cooked, blend (or mash with a potato masher) into a smooth sauce, adjusting the seasoning as required.
7. Blanch the sweet peas for 30 secs in boiling water just before serving. Assemble the curry dish and serve.