Japanese curry with tempeh

This Japanese-themed dinner was the result of a fruitful trip to my beloved Asian market.

A block of Japanese golden curry paste:

  Fresh tempeh (I know tempeh is Indonesian, but shhhh!): 

This was a pretty simple dinner to put together, the most difficult part was having to steam the tempeh first to remove the bitterness (and that wasn't difficult, I just put it in a colander, in a big pot with boiling water). After steaming the tempeh for about 10 minutes I fried it with chopped shallots, garlic, courgette, aubergine and mushrooms. When tempeh and veggies were browned I added enough boiling water to cover them, and a piece of curry paste. Once the curry paste had dissolved and some of the water had boiled off, I stirred in a bit of Oatly cream to thicken the sauce. I served it with sushi rice which I made while the curry was cooking. 

Overall it was delicious and not too spicy, and there's enough left over to have enjoy for lunch for the next two days! 

My dessert was suitably on-theme, a couple of pieces of peanut mochi: