Vegan Indonesian Tempeh Curry
Cook up your own sensational vegan tempeh curry with this Indonesian-inspired recipe.
The Indonesian-inspired ingredients in this vegan tempeh curry pair perfectly together to create this beautifully balanced, fragrant curry that everyone can enjoy.
Additionally, the stir-fried vegetables mixed with coconut and citrus flavours make this the perfect summertime curry.
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What is tempeh made of?
Originating from Indonesia, tempeh is made from partially cooked soybeans and fermented with a type of mould called rhizopus.
In its raw state, the soybeans are coated in a white substance called mycelium, this a common type of fungus that is safe to eat.
The mould caused by fermentation gives the tempeh added nutrients.
What does tempeh taste like?
Tempeh has a distinct nutty, earthy flavour and a firm texture.
Tempeh is great at absorbing flavour and is often used to replicate meat products such as bacon and chicken. To get maximum flavour when cooking with tempeh, it is best to marinade for a few hours.
Does tempeh taste like tofu?
Although both tempeh and tofu are made of soybeans, there are distinct differences in taste and texture.
Tofu is available in a variety of textures ranging from silken (soft and creamy) to extra firm. It has a neutral taste and is best when marinaded.
Is tempeh healthy?
Tempeh is packed with nutrients and is one of the most protein-dense plant-based ingredients available.
It is a complete protein source and offers essential nutrients and vitamins including B12.
Additionally, tempeh is less processed compared to tofu which makes it a popular choice amongst vegans and vegetarians.
Studies suggest tempeh can help fight against high blood pressure and cholesterol, heart disease, and bone health.
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- For the curry paste:
- 0.25 0.25 white onion, chopped
- 0.25 0.25 Tbsp fresh ginger, grated
- 0.25 0.25 tomato, chopped
- 0.25 0.25 Tbsp Turmeric powder
- 0.25 0.25 Tbsp coriander seeds
- 0.5 0.5 tsp cumin seeds
- 0.25 0.25 tsp tamarind paste
- 0.25 0.25 red chilli, chopped
- 2.5 2.5 cashew nuts
- 0.5 0.5 cloves garlic
- 0.25 0.25 lemongrass, trimmed and roughly chopped
- 0.25 0.25 Tbsp coconut sugar
- 0.5 0.5 kaffir lime leaves
- 0.25 0.25 lime, juice only
- For the curry:
- 0.5 0.5 Tbsp vegetable oil
- 0.5 0.5 carrots, peeled and shredded
- 50 50 ml vegetable stock
- 100 100 g tempeh, sliced
- 0.25 0.25 red chilli, finely sliced
- 0.25 0.25 red pepper, sliced
- 50 50 g tenderstem broccoli, cut in half
- 100 100 ml coconut milk
- 1 1 spring onions, sliced
- Place all the curry paste ingredients into a blender and blitz until smooth. Set to the side
- Next, heat a tablespoon of the vegetable oil in a saucepan over medium-high heat. Add the red pepper, carrots, and broccoli and cook for 4-5 minutes, until the vegetables start to soften.
- Now add the curry paste and cook for a further 2-3 minutes.
- Stir in the vegetable stock and coconut milk and all to simmer for 5-6 minutes, or until the sauce has thickened.
- Heat the remaining vegetable oil in a frying pan over medium-high heat and fry the tempeh for 2-3 minutes on each side, until crispy and golden.
- Serve and garnish with spring onion and chilli.
Each 417g serving contains:
41g Fat, 23g Saturates, 30g Carbohydrate, 7.4g Sugars, 4g Fibre, 26g Protein, 1.3g Salt.
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