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Tempeh yellow curry

Yields2 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

This tempeh coconut curry is another quick go-to if you’re short on time but in need of a flavorsome and wholesome meal. The tempeh is nutty and filling, an easy protein to keep in the fridge.

Tempeh Yellow Curry Recipe

 1 block tempeh cut into strips
 2 tbsp soy sauce
 1 tbsp honey
 2 tbsp Coconut oil
 1 1/2 onion diced
 1 tsp minced ginger
 1 tsp minced garlic
 1 can coconut milk
 1 tbsp yellow curry paste
 1 cup vegetable stock
 1 1/2 bag sweet stem broccoli
 1 orange capsicum thinly sliced
1

Heat 1 tablespoon of oil in a wok or heavy set pan. Fry the diced onion until translucent. Add ginger and garlic and fry for another minute.

2

Add the yellow curry paste, coconut milk and stock. Stir and bring to the boil.

3

Add the sweet stem broccoli and capsicum and simmer for a few minutes, until the broccoli is tender. Take off the heat.

4

Heat the other tablespoon of oil in a non-stick frying pan and fry tempeh until golden. Add the honey and soy sauce and fry for a further minute.

5

Cook rice

6

Serve bowls of the coconut curry with tempeh and hot rice. Garnish with fresh coriander and lime wedges.

Nutrition Facts

Servings 2