Ingredients
For the katsu sauce
1 onion
3 cloves garlic
1 thumb piece ginger
1 carrot
2 tbsp curry powder
1 tbsp fresh chilli/jalepeno
1 cup fresh tomatoes
1 can coconut milk
1 tbsp garam masala
1 tbsp maple syrup
Juice of a lime
Salt and pepper

150g tempeh
1 cup flour
1 cup plant milk
1 cup panko breadcrumbs
Frying oil
Cucumber
Rice
Lettuce

Method:
1. Start by adding the curry powder to a pan in some oil, fry off for a minute and then add in your onion, ginger, garlic and carrot and fry for 3/4 mins.
2. Add in the chillies, tomatoes and season and fry until softened.
3. Add in the coconut cream then add to a blender and blitz till smooth. Add back to the pan and bring to a simmer.
4. Add in the maple syrup, lime juice and garam masala and reduce the heat.
5. Slice your tempeh into a strip and then mix together the flour and plant milk in a bowl. Cover your tempeh in that wet batter and then in the panko breadcrumbs.
6. Fry in some oil until golden and crispy then slice up into strips and season.
7. Cook your rice, top with the katsu sauce and the crispy tempeh and then add some fresh cucumber and lettuce and season with sesame seeds and chilli flakes and enjoy!!