Add the oil to a casserole pot or heavy-bottomed saucepan on a medium heat. Add the onion and carrot, then cook for 8-10 minutes, until the onion is golden brown.

Add the garlic and cook for 2 minutes. Stir in the curry powder and cook for 1 minute, then add the flour and cook for another minute.

Pour in the stock, followed by the light and dark soy sauce. Simmer on a medium heat for 10 minutes, then blend until smooth using a stick blender (or transfer to a blender, then return to the pot). Keep the sauce warm over a low heat.

Meanwhile, cook the rice according to the packet instructions, then set aside with the lid on.

Slice the tempeh into 1cm-thick rectangles or squares and set aside.

In a bowl, mix the flour, milk, and a pinch of salt to make a smooth batter - it should be thick enough to coat the tempeh but still pourable. If it feels too thick, add a splash more milk until it reaches the right consistency. Place the breadcrumbs in a separate bowl.

Dip each piece of tempeh into the batter, then coat in breadcrumbs and set aside.

Add enough oil to a high-sided frying pan to reach about 1/2cm deep. Heat over a medium-high heat. To test if it’s ready, drop in a breadcrumb - if it sizzles immediately, the oil is hot enough.

Fry the tempeh for 2-3 minutes on each side, until golden and crisp, then transfer to kitchen paper to drain any excess oil.

Stir the maple syrup into the curry sauce, then taste and adjust the seasoning with salt if needed. If the sauce feels too thick, loosen it with a splash of water.

To serve, divide the rice between bowls, spoon over the sauce, and top with sliced tempeh, spring onion, and pickled red onion.