Easy Yellow Curry with Tempeh
Easy Thai Yellow Curry with Tempeh is a quick and healthy vegan friendly recipe that’s perfect for a weeknight dinner. With turmeric, vegetables and a creamy coconut curry sauce, it’s delicious and nourishing. This recipe is also gluten free and freezer friendly.
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Servings: 4 to 6 serves
Calories: 401kcal
Ingredients
Yellow Curry
- 3 tbsp yellow curry paste
- 400 mL light coconut milk
- 1 tbsp tamari or gluten free soy sauce
- 2 tbsp coconut sugar
- 2 tsp turmeric
- 1 lime
- 1 tbsp coconut oil *plus a little extra oil needed if you will pan fry the tempeh separately
- 300 grams tempeh
Vegetables
- 1 brown onion
- 1 red capsicum
- 2 carrots *can be swapped for another vegetable if preferred
- 1 head broccoli *can be swapped for another vegetable if preferred
- 1 cup frozen peas
Instructions
Prepare the ingredients
- Prepare the tempeh and vegetables. Slice the tempeh into strips or dice as preferred. Slice the onion and capsicum and chop up any other vegetables as needed (you won’t need to chop as much if using frozen veggies).
- OPTIONAL: if you want more crispy, firm pieces of tempeh for the curry, you can pan-fry the tempeh in a little oil before you add it to the curry. I would do this now and then set the tempeh aside to add to the curry later. You can even reserve some pieces of tempeh to add on top of the curry, as pictured.
Make the curry
- Heat a large deep saute pan or a saucepan over a moderate-high heat on the stove. Add 1 tbsp coconut oil, onion and capsicum to the pan and cook for 2-3 minutes until the onion is translucent.
- Add the curry paste to the pan and cook for 1 minute, stirring the mixture to avoid it sticking and burning. Throw in the chopped broccoli and carrots and cook for a further 2 minutes. If the mixture starts sticking/burning, add a splash of water.
- Once the mixture is smelling lovely and fragrant and the veggies are well coated, reduce the heat slightly. Add the coconut milk, coconut sugar, tamari and turmeric. Allow the mixture to come to a bubbling simmer, stirring gently. Then, add in the frozen peas and tempeh.
- Simmer the curry for about 10 minutes or until the veggies are softened to your liking. Stir occasionally as it cooks. If the curry is too thick, add a little water to thin it out. Squeeze in the lime juice once the curry has finished cooking.
Serve the curry
- Serve with sides of your choice, I recommend a side of brown rice or some thick flat rice noodles to soak up all of the sauce.
Notes
PLEASE be sure to CHECK your curry paste is vegan if you intend to have a vegan curry! Some yellow curry pastes have shrimp paste, fish sauce and/or other seafood-derived ingredients added. It is essential that you read the label before purchasing.
Why cook the tempeh separately? Pan frying it gives it slightly crisp, browned edges and changes the flavour a little. It's also nice if you want to serve strips of tempeh over the top as pictured. But the curry is also lovely with the tempeh just added in without pre-cooking.
Use whatever veggies you like in this curry! The vegetables I have used are a suggestion only, it's a flexible recipe. Just make sure you simmer the curry for long enough so your veggies cook through.
If the curry is not salty enough for your liking you could add a dash more tamari.
If it's too spicy, add a little more coconut sugar and/or coconut milk.
This curry will freeze well; store for up to 3 months. It also keeps well in the fridge for up to 5 days.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!
Nutrition
Calories: 401kcal (20%) | Carbohydrates: 42g (14%) | Protein: 22g (44%) | Fat: 19g (29%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 417mg (18%) | Potassium: 1130mg (32%) | Fiber: 9g (38%) | Sugar: 14g (16%) | Vitamin A: 9032IU (181%) | Vitamin C: 198mg (240%) | Calcium: 206mg (21%) | Iron: 5mg (28%)