Description
Creamy tempeh curry made with coconut milk, aromatic spices, and tender vegetables for a rich and satisfying plant based meal.
Ingredients
Scale
- 8 ounces tempeh, cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder or curry paste
- 1 teaspoon ground turmeric
- 1 can full fat coconut milk
- 1 cup diced tomatoes
- 1 cup vegetable broth
- 1 bell pepper, sliced
- Salt to taste
- Black pepper to taste
- Fresh cilantro for serving
Instructions
- Steam cubed tempeh for 10 minutes if desired, then pat dry.
- Heat olive oil in a large skillet over medium heat and brown the tempeh cubes on all sides. Remove and set aside.
- In the same skillet, sauté chopped onion until soft.
- Add minced garlic and grated ginger and cook for 1 minute until fragrant.
- Stir in curry powder or curry paste and ground turmeric, cooking briefly to release aroma.
- Add diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.
- Return browned tempeh to the pan along with sliced bell pepper.
- Simmer gently for 15 to 20 minutes until the sauce thickens and flavors develop.
- Season with salt and black pepper to taste.
- Serve warm and garnish lightly with fresh cilantro if desired.
Notes
- Browning tempeh enhances flavor and texture.
- Adjust spice level by adding more curry paste or chili flakes.
- Simmer gently to prevent the coconut milk from separating.
- Store in the refrigerator for up to four days or freeze for up to two months.
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg
Keywords: tempeh curry, vegan coconut curry, plant based curry recipe, easy tempeh dinner