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Easy Japanese-style Vegan Tempeh Curry

4.75 from 4 votes
Prep: 10 minutes
Cook: 10 minutes
Total: 18 minutes
Servings: 4 servings
Author: Juri Austin
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.
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Japanese style tempeh dry curry

Equipment

  • 1 Frying pan, 26cm (10 inch)

Ingredients
  

  • 1 clove Ginger
  • 1 clove Garlic
  • 1/2 Onion, 120g
  • 1/2 Carrot
  • 1 1/2 c Tempeh, 250g
  • Oil, for cooking
Seasoning
  • 2 Tbsp Ketchup
  • 2 Tbsp Soy Sauce
  • 2 tsp Curry Powder
  • 1/2 tsp Salt

Instructions
 

  1. Mince ingredients: Mince a ginger, garlic, onion, carrot, and tempeh.
  2. Stir fry ginger and garlic: Warm a frying pan, pour some olive oil, and stir fry minced garlic and ginger over low heat.
  3. Stir fry onion and carrot: Add onion and carrot then stir fry until tender.
  4. Stir fry tempeh: Add tempeh and stir fry.
  5. Season: Blend all the seasoning, pour over, and mix until the color spread evenly.

Notes

  • Storage: It will last for 3 days in the fridge.
  • You can save time chopping ingredients with a food processor.
  • You can stir fry tempeh lightly as it can be eaten raw.
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Nutrition

Serving: 1servingCalories: 105kcalCarbohydrates: 11.3gProtein: 5.3gFat: -1gSodium: 602mgSugar: 4.5g

This nutritional information is estimated and provided for general reference only.

Course: Main
Cuisine: Japanese
Keyword: Japanese style tempeh dry curry, vegan

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