Vegan Tempeh Coconut Curry
A fragrant coconut curry made with tempeh for a protein-packed, plant-based meal.
Perfect for a quick dinner, this recipe combines creamy coconut milk, curry paste, and tempeh in a single skillet.
• Updated 4/4/2025
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
2
Ingredients
- Garlic - 2 cloves
- Himalayan Pink Salt - 1 to taste
- Vegetable Oil - 1 tbsp
- Tempeh - 200 g
- Curry Paste - 1 tbsp
- Onion - 0.5 pieces
- Coconut Milk - 200 ml
Directions
Step 1
Warm oil in a pan; sauté onion and garlic until fragrant.
Step 2
Add sliced tempeh; stir-fry lightly.
Step 3
Stir in curry paste, then pour in coconut milk.
Step 4
Simmer for a few minutes until thickened.
Step 5
Season with salt, and serve hot with rice or naan.
Cook's Notes
Top with fresh cilantro or chili flakes for extra flavor.
Nutrition Facts (per serving)
300
Calories
15g
Fat
25g
Carbs
20g
Protein