Make the curry sauce: 
Heat a splash of oil in a pan and sauté the onion until soft and fragrant. Steam or boil the carrots until tender. Add the cooked onion, carrots, and all remaining sauce ingredients to a blender and blend until silky smooth.

Cook the rice: 
Prepare your rice according to packet instructions if you haven’t already.

Prep the coating:
In one bowl, whisk together the flour, curry powder, and soy milk until smooth. Add the panko breadcrumbs to a second bowl.

Coat the tempeh:
Slice the Holy Plantz tempeh into thick katsu-style pieces, around 1cm thick. Dip each piece into the batter, allowing any excess to drip off, then coat generously in the panko breadcrumbs.

Fry until crispy:
Heat a thin layer of oil in a non-stick pan over medium heat. Fry the tempeh for a few minutes on each side until deeply golden and crispy. Try not to move them around too much while cooking so the coating stays intact.

Serve:
Plate up the rice with the crispy tempeh and pour over the warm katsu curry sauce. Finish with sesame seeds and chilli flakes.