• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Nourish Every Day
  • Home
  • About
    • Nourish Every Day
    • My Story
    • Blogging and Food Photography Resources
    • Press
    • Site Info and Privacy Policy
  • Recipes
    • View All Recipes
    • Breakfast
    • Healthy Baking
    • Main Course
    • Salads and Sides
    • Desserts and Sweets
    • Snacks and Bites
    • Smoothies and Drinks
  • Blog
    • View All Blog Posts
    • Nutrition Tips
    • Wellness
    • Lifestyle
    • Interviews
    • Book Review
    • Recipe Round Ups
  • Nutrition Consultations
  • Contact
    • Work With Me
    • Contact Me
  • Navigation Menu: Social Icons

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest

Easy Yellow Curry with Tempeh

November 15, 2017 by Monique 3 Comments

  • Facebook
  • Email
Jump to Recipe Print Recipe

Easy Yellow Curry with Tempeh is a healthy bowl of goodness you can create in no time! With extra turmeric, loads of fresh vegetables and a creamy coconut curry sauce, it’s so delicious and so nourishing. Gluten free, nut free, dairy free. 

Easy Vegan Yellow Curry with Tempeh - healthy, delicious and so easy to make. Loads of veggies and a creamy coconut curry sauce, dairy free and gluten free.

Life feels pretty intensely busy right now and coming home to a warm, comforting bowl of veggie-loaded curry is one little thing I’ve been doing to bring some cosy, healing time back in. This easy vegan yellow curry is quick to make and packed full of all the simple, wholesome things. Broccoli, carrot, capsicum. Healing, tasty spices. Creamy, dreamy coconut milk. All stirred together in one big pot for a no-fuss, delicious meal.

Though I’ll always jam a load of vegetables into any meal I make, this recipe makes a completely vegan curry. Tempeh – a product made from fermented soy beans – is the protein in this meal.

Soy products do not make up a significant part of my diet; I have concerns about how highly processed some soy products are. But I’ll occasionally enjoy some minimally processed, whole food soy, namely tofu or tempeh. Depending on your preference / how much effort you want to put in, you can either pan fry or grill the tempeh first, or just chuck it straight into the curry.

For the images in this blog post, I chucked some in the curry, and then grilled a few slices for decoration.

Easy Vegan Yellow Curry with Tempeh - healthy and delicious! Loads of veggies and a creamy coconut curry sauce. #glutenfree #vegan #yellowcurry

Now, as this is an EASY vegan yellow curry, the recipe involves a store-bought curry paste. Curry-wizards, if you prefer to make your own, you can definitely do so! But, if you grab a good curry paste from the shops, this plant-based curry is of course much quicker to make and it’s how I’m rolling at the moment. 

My favourite curry paste brand is Mae Ploy – they do a range of great curry pastes. In Australia, I’ve been able to find this in Asian grocers and some large supermarkets; when I was in the UK I bought it on Amazon. Their yellow curry paste contains no artificial ingredients and no animal products.

PLEASE be sure to *CHECK* your curry paste is vegan if you intend to have a vegan curry!

If tempeh isn’t your jam, go wild on the substitutions here guys. To keep it vegan, switch up the tempeh for firm tofu, chickpeas, brown lentils and/or black beans. Meat eaters; for a quick fix throw in some peeled prawns and continue to rapidly simmer the curry until the prawns are thoroughly cooked.

Easy Vegan Yellow Curry with Tempeh makes a healthy delicious dinner. Loads of veggies, turmeric and a creamy coconut curry sauce. #glutenfree #vegan #curry
Easy Vegan Yellow Curry with Tempeh - healthy, delicious. Loads of veggies and a creamy coconut curry sauce. #glutenfree #vegan #yellowcurry

Easy Yellow Curry with Tempeh

Easy Vegan Yellow Curry with Tempeh is a quick healthy bowl of goodness! With extra turmeric, loads of vegetables and creamy coconut, it’s delicious and nourishing. Gluten free, nut free, dairy free.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: dairy free, egg free, freezer friendly, gluten free, grain free, nut free, vegan, vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 to 6 serves
Calories: 401kcal

Ingredients

Yellow Curry

  • 3 tbsp yellow curry paste I like the Mae Ploy brand
  • 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 extra if you will pan fry the tempeh separately
  • 300 grams tempeh

Vegetables

  • 1 brown onion
  • 1 red capsicum
  • 2 carrots
  • 1 head broccoli
  • 1 cup frozen peas

Instructions

Prepare the ingredients

  • Slice the tempeh into strips or dice, as you prefer. Slice the onion and capsicum into strips. Chop the carrot and broccoli into small, evenly sized pieces.

Make the vegetable 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. Throw in the frozen peas.

Add the tempeh to the curry

  • If you want your tempeh a little crispy on the edges, pan fry the tempeh separately before adding it to the curry. Cook for a few minutes in coconut oil in a fry pan. Otherwise, just add the tempeh to the curry now, without pre-cooking.
  • 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, giving it a good stir to incorporate it.

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

*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%)

p.s. Need some more plant-based goodness in your life? Make these Roasted Turmeric Cauliflower Buddha Bowls or try this Roasted Broccoli Guacamole Salad. Yum!

Easy Vegan Yellow Curry with Tempeh - so healthy, so delicious. Loads of veggies in a turmeric-spiked creamy curry sauce. #glutenfree #vegan #yellowcurry
Easy Vegan Yellow Curry with Tempeh makes a healthy delicious dinner. Turmeric, creamy coconut and loads of veggies, quick and easy to make. #glutenfree #vegan #plantbased #curry
Easy Blueberry Zucchini Protein Smoothie made with frozen zucchini for a super thick creamy smoothie! Healthy, simple and delicious. Gluten free, paleo and with a vegan option. Blueberry Zucchini Protein Smoothie
Nut Free Vegan Fruit Slice in baking tray topped with coconut yoghurt and fresh cherries! Nut Free Vegan Fruit Slice

Filed Under: Main Course, Recipe

Reader Interactions

Comments

  1. Kathleen

    August 25, 2020 at 4:26 am

    5 stars
    Great recipe!
    This was my first time trying out tempeh actually, and turns out i’m not a big fan.
    But the curry tasted great, so I will just replace the tempeh with regular tofu or beans or something.
    Thank you so much for sharing this recipe with the internet 🙂

    Reply
  2. Claudine Monette

    February 12, 2018 at 12:53 am

    Hehello, ever since I developped a capsicum intolerance, I have found it hard to replace them in recipes. Do you have any suggestions? Thanks a bunch.

    Reply
    • Monique

      February 12, 2018 at 9:50 am

      Hi Claudine, thank you for your message. If you’re just looking to substitute capsicum for another vegetable in a recipe like this, I would generally say you can use just about anything else! I would try zucchini or carrot cut into strips, or maybe some green beans or snow peas, or some sliced cabbage would be fine too. I know they’re not exactly like capsicum but as capsicum is not generally essential to the flavour or texture of lots of dishes like curry, stir fries, pasta sauces etc. then you can pretty much just use up whatever veggies you have around. I certainly do this when I don’t have any capsicum in the house. 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HELLO

Monique Cormack

I'm Monique, an accredited clinical nutritionist and creator of Nourish Everyday. I share my favourite healthy recipes on this blog! When I'm not blogging I work as an expert fertility and pregnancy nutritionist.

AFFILIATE

TRENDING RECIPES

  • No Food Processor Protein Balls arranged on a blue ceramic plate No Food Processor Protein Balls
  • Healthier creamy tuna pasta bake recipe by Nourish Every Day Healthier Creamy Tuna Pasta Bake
  • Gluten Free Corn Fritters arranged with rocket on grey ceramic plate | Nourish Every Day Blog Easy Gluten Free Corn Fritters
  • Honey roast pumpkin quinoa salad in grey bowl with rocket, flaked almonds on top, roast pumpkin in background Honey Roast Pumpkin Quinoa Salad
  • coconut ginger pumpkin soup bowl garnished with coconut cream and herbs Coconut and Ginger Pumpkin Soup

Site Info & Privacy Policy

Copyright © 2023 Nourish Every Day
Website Development & Website SEO by Duelling Pixels