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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

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.


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


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


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.


Cook rice


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

Nutrition Facts

Servings 2