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Tempeh Curry: easy tempeh curry with coconut milk — Vegan Recipes recipe | AfoodrinkVegan Recipes

Tempeh Curry

This cozy tempeh curry simmers nutty cubes of tempeh with sweet potato, bell pepper, spinach, and a light coconut sauce. Serve it over brown rice for a filling vegan dinner with plenty of protein.

Total time
50 min
Yield
4 servings
Difficulty
Easy

Prep 15mCook 35mIndian-inspiredVegan Recipes

Tempeh is a firm, fermented soy cake with a nutty flavor and a hearty bite. It holds its shape well in curry, so it is a good choice when you want a plant-based dinner that feels filling.

This recipe uses curry powder, ginger, garlic, tomato paste, and light coconut milk to make a simple sauce. Sweet potato adds body, bell pepper adds color, and spinach wilts in at the end.

A quick steam helps mellow tempeh’s slightly bitter edge. If you are new to tempeh, this curry is a friendly place to start.

01What you'll need

Ingredients

17 items · 4 servings

  • 1 (8-ounce/227 g) package tempeh, cut into 3/4-inch cubes
  • 1 tablespoon canola oil or other neutral oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons curry powder, preferably salt-free
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons tomato paste
  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes, about 2 cups
  • 1 red bell pepper, sliced
  • 1 (13.5-ounce) can light coconut milk
  • 1 cup low-sodium vegetable broth
  • 2 tablespoons reduced-sodium soy sauce or tamari
  • 4 cups baby spinach
  • 1 tablespoon fresh lime juice, plus more to taste
  • 1/4 cup chopped fresh cilantro, optional
  • 3 cups cooked brown rice, for serving

02How to make it

Step-by-step

  1. 1. Steam the tempeh

    Set a steamer basket over a small pot of simmering water. Add the tempeh cubes, cover, and steam for 10 minutes. Steaming softens the flavor and helps the tempeh soak up the curry sauce.

  2. 2. Cook the onion

    Warm the oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for 5 to 6 minutes, stirring often, until it looks soft and lightly golden at the edges.

  3. 3. Bloom the spices

    Add the garlic, ginger, curry powder, turmeric, and tomato paste. Cook for 1 minute, stirring constantly. This step is called blooming; it warms the spices in fat so they taste fuller and less raw.

  4. 4. Add the vegetables and liquid

    Stir in the sweet potato, bell pepper, coconut milk, vegetable broth, and soy sauce. Scrape the bottom of the pan with a spoon to loosen any browned bits, which add flavor.

  5. 5. Simmer until tender

    Add the steamed tempeh and bring the curry to a gentle boil. Reduce the heat to medium-low, cover partly, and simmer for 15 to 18 minutes, stirring now and then, until the sweet potato is tender when pierced with a fork.

  6. 6. Wilt the spinach

    Stir in the baby spinach by the handful. Cook for 1 to 2 minutes, just until the leaves wilt into the sauce.

  7. 7. Finish with lime

    Turn off the heat and stir in the lime juice. Taste the curry. Add another squeeze of lime, a splash of broth, or a little more soy sauce if it needs brightness, looseness, or saltiness.

  8. 8. Serve warm

    Spoon the curry over cooked brown rice. Top with cilantro, if using, and serve while hot.

03From our kitchen

Cook's tips

  • Make-ahead: Steam and cube the tempeh up to 2 days ahead. You can also chop the onion, sweet potato, and bell pepper 1 day ahead and refrigerate them in separate containers.
  • Storage: Refrigerate leftover curry and rice in separate airtight containers for up to 4 days. The sauce will thicken as it chills.
  • Reheating: Warm the curry in a saucepan over medium-low heat. Add a splash of broth or water to loosen the sauce. Microwave leftovers in short bursts, stirring between each one.
  • Freezing: The curry freezes well for up to 2 months, though the sweet potato will be softer after thawing. Freeze without the rice for the best texture.
  • Tempeh swap: Use extra-firm tofu if you do not have tempeh. Press it first, cube it, and add it with the liquid. Chickpeas also work and do not need steaming.
  • Vegetable swaps: Cauliflower, green beans, carrots, or butternut squash can replace some or all of the sweet potato and bell pepper. Cut firm vegetables small so they cook in the same time.

Cook's note

For a gluten-free curry, use tamari instead of soy sauce and check that your tempeh is made without added grains containing gluten. Some curry powders contain salt, so taste before adding any extra seasoning.

04Frequently asked

Questions & answers

Do I have to steam the tempeh first?

You can skip it if you are short on time, but steaming is helpful. It mellows tempeh’s natural bitterness and gives it a more tender texture.

Can I use full-fat coconut milk?

Yes. Full-fat coconut milk makes a richer, thicker curry. It will also raise the calories and saturated fat compared with light coconut milk.

Is tempeh curry spicy?

This version is warmly spiced but not very hot. Curry powder varies by brand, so taste yours. If you like heat, add a pinch of cayenne or a chopped chile with the garlic and ginger.

Can I make this curry without rice?

Yes. Serve it with quinoa, naan, cauliflower rice, or on its own in a bowl. If you skip the brown rice, each serving will be lower in calories and carbohydrates.

Why did my curry sauce get too thick?

Sweet potato and tempeh both absorb liquid as they cook. Stir in vegetable broth or water, 2 tablespoons at a time, until the sauce is as loose as you like.

05Per serving

Nutrition facts

Nutrition Facts

4 servings

Amount per serving

Calories488

% Daily Value*

Total Fat18 g
23%
Saturated Fat8 g
40%
Cholesterol0 mg
0%
Sodium421 mg
18%
Total Carbohydrate66 g
24%
Dietary Fiber10 g
36%
Total Sugars10 g
Protein20 g
40%
Vitamin D0 mcg
0%
Calcium172 mg
13%
Iron5.7 mg
32%
Potassium1129 mg
24%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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