Easy Vegan 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.
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 many of them are and whether it’s good for the body to consume a lot of soy. But I’ll occasionally enjoy some organic, non-GMO whole food soy, usually tempeh. Depending on your preference / how much effort you wanna 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.
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 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!
Here’s a non-affiliate, non-sponsored link to the curry paste I am talking about so you can see what it is: Mae Ploy Yellow Curry Paste
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. Vegetarians might like to make a veggie-only curry and top with boiled eggs. Meat eaters; for a quick fix throw in some peeled prawns and continue to rapidly simmer the curry until the prawns are thoroughly cooked. You could also add pre-cooked shredded chicken. Or take your time with this and slow cook the curry with chunks of meat in there (chuck steak or chicken thighs would be yum). Enjoy it your way!
Easy Vegan 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.
- 3-4 tbsp yellow curry paste (I make mine with Mae Ploy brand)
- 400 mL coconut milk
- 1 tbsp tamari or gluten free soy sauce
- 2 tbsp coconut sugar
- 2 tsp turmeric (ground turmeric)
- 1 lime
- 1 tbsp coconut oil **plus extra if you will pan fry the tempeh separately
- 300 grams tempeh
- 1 brown onion
- 1 red capsicum
- 2 small-medium carrots or 1 large one
- 1 head broccoli
- 1/2 cup frozen peas
Prepare the ingredients. Slice the tempeh into strips or cut into small dice, as you prefer. Set aside for now. Slice the onion and capsicum into thick strips. Chop the carrot and broccoli into small, evenly sized pieces.
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 veggies start to soften and 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 2-3 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.
Prepare the tempeh as preferred. If you'd like to pan fry or grill the tempeh separately before adding it to the curry, do so now, cooking it in a little coconut oil. 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 e.g. brown rice, roasted sweet potato, rice noodles, cauliflower rice.
*When I make this recipe with the Mae Ploy paste, I find 3 tbsp of curry paste is enough but you can adjust it depending on the curry paste you use/the taste you prefer.
*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.