Instructions:
1. To make the curry, heat the oil in a large pot on medium heat, then add the diced onion, garlic, and curry powder. Sauté until fragrant.
2. Add the potatoes, carrots, salt, and pepper to the pot and sauté for 2-3 minutes, stirring frequently.
3. Stir in one can of coconut milk and bring to a boil. Add some water if necessary. Reduce heat to low and allow the curry to simmer until the potatoes and carrots cook thoroughly and soften, stirring occasionally.
4. For the crispy tempeh, cut the tempeh into triangles.
Optional: Add the tempeh to a steamer basket and steam over boiling water for 5 minutes to tenderize.
5. In a dish, combine the all-purpose flour, corn starch, garlic powder, salt, and water to form a thin, wet batter, and set aside. Add the panko breadcrumbs to another dish and set aside.
6. Dip the tempeh triangles into the wet batter, then dip into the second bowl to coat in the panko breadcrumbs. Carefully set the breaded tempeh aside.
7. In a frying pan, heat about 1⁄2″ of oil over medium heat.
8. Using tongs, carefully add the breaded tempeh into the oil and fry for 3-5 minutes on each side, until the breading turns deep golden brown and crispy. Place the fried crispy tempeh on a paper towel—lined plate to drain.
9. To serve, add 1⁄2 cup of white rice to a bowl, then pour in the katsu curry and top with the crispy tempeh.
