Heat 2 tablespoons of oil in a frying pan, add diced onion and sauté until almost transparent. Add garlic and ginger and fry for another minute or two. Add sliced carrot, cubed pumpkin, curry powder and garam masala. Stir around and fry off for a minute or two. Now add the miso paste, peanut butter, vinegar, maple syrup, soy sauce and stir it in and fry another minute.

Now add the plant milk to the pan and let it simmer for 20–25 minutes on gentle heat till the pumpkin and carrot are softened and cooked through. Now cool this mixture a bit and blend to a smooth and creamy sauce. The sauce should be salty from the soy sauce and miso paste but add a bit more salt if required.

In a separate saucepan heat a tablespoon of olive oil and add the cubed tempeh and fry till the surfaces are a little browned. It should smell nutty. At this point add in the pumpkin katsu sauce and mix it in with the tempeh, heating it up gently till piping hot. Sprinkle sesame seeds to garnish.