Try this Japanese-style dry curry with chopped tempeh as a meat substitute. It’s an easy and simple recipe that even those unfamiliar with tempeh can easily follow.

Looking for Japanese curry dishes? Try my Tofu Katsu Curry, Vegetable Curry, or Curry Udon!

Featured Comment

From Patricia: “This recipe was very easy. It is such a delicious way to prepare tempeh. I would definitely serve this dish to company, that’s how good it is. I served it with roasted sweet potatoes which turned out to be a very nice compliment.”

Tempeh is made from fermented soybeans. It has a firm texture and doesn’t lose its shape like tofu, so it’s a great meat substitute for vegans and vegetarians.

Dry curry is a type of curry that originated in Japan. This dish doesn’t require simmering in a soup, so the meal prep time is shorter compared to traditional curry.

What is dry curry?

Dry curry is a Japanese original dish, and it refers to all curries with low water content. It even includes curry-flavored fried rice. It’s similar to India’s keema curry, made with minced meat, but dry curry has no specific rules for ingredients. Minced meat dry curry, vegetable dry curry, beans dry curry…you can choose any ingredients you like!

What is Tempeh?

Tempeh is an Indonesian fermented food made by fermenting boiled soybeans. We often compare it to natto as it is also fermented soybeans, but tempeh is more versatile and not sticky like natto, nor does it have a strong smell.

As it is a soybean product, tempeh is a highly nutritious plant-based protein, rich in vitamin B, dietary fiber, and more.

It is typically sold in the form of a plate like the picture above (this one is 500g/17cmx17cm). The soybeans are covered with white mycelium, holding the beans together, so they will not fall apart even if you cut them into thin slices.

It has a firm texture, and the taste is light. Tempeh doesn’t have much smell, but some people may find it offputting. In such cases, cooking with garlic or fresh ginger is good.

How to eat Tempeh the Japanese Way

You can enjoy tempeh in various ways, such as baked, stir-fried, deep-fried, and so on.

Since the taste is light, it becomes more flavorful by coating with flour or potato starch and tossing it with seasoning or marinating before cooking.

Tempeh Japanese recipes

Marinated Tempeh Syogayaki
Tempeh Karaage
Tempeh Vegetable Stir-fry
Tempeh Tempura
Tempeh Oyakodon (egg and rice bowl)
Tempeh Teriyaki
Fried Tempeh

📋 Ingredients

Here are the ingredients (amounts are in the recipe card below).

Tempeh
Vegetables: Ginger, garlic, onion, and carrot
Seasoning: Ketchup, soy sauce, curry powder, and salt

🔪Instructions

Okay, let me walk you through the steps. You can also watch this video.

How to cook Japanese style tempeh dry curry

Mince ingredients: Mince ginger, garlic, onion, carrot, and tempeh (separately). If you can, use a food processor for the carrots, onions, and tempeh, as it will save you a lot of time.
Stir fry ginger and garlic: Warm a frying pan, pour some olive oil, and stir-fry minced garlic and ginger over low heat.
Stir fry onion and carrot: Add onion and carrot, then stir-fry until tender.
Stir fry tempeh: Add tempeh and stir fry. You can stir-fry the tempeh lightly, as it can be eaten raw.
Season: Blend all the seasoning, pour over, and mix until the color spreads evenly.

Once you add the tempeh, the dish will be complete. Therefore, fry the onions and carrots until they are tender to avoid having a hard texture.

Store in the fridge in an airtight container, and it will last for 3 days.

Serve with Japanese steamed rice

In Japan, curry is always served with Japanese steamed rice. This is the best way to eat! Serve with a fresh vegetable salad, and you have a simple, wholesome meal!

Japanese style tempeh dry curry and salad

Other ways to eat

This curry goes well with thick fat udon noodles, as well as boiled potatoes.

Curry udon noodles: Blend it with dashi (soup stock), and pour over warm or cold udon noodles
Curried potato salad: Mix tempeh curry with mashed potato and season with mayo, salt, and pepper