Tempeh Curry

This Thai-inspired tempeh curry consists of crumbled tempeh, potatoes, peppers, and onions in a coconut-peanut broth.

From my [albeit limited] observations – of friends’ cooking routines, social media, food media, etc. – it seems that curry has firmly established itself as a standard food group in American households. This makes me happy.

Not only because I myself rely on curry-style dinners at least once a week, but because it shows how malleable our culture is and how awesome it is when global influences weave into it (really trying to avoid metaphors like “quilt” and “melting pot” here, lol).

Although most of the curry recipes published online have evolved far from their original versions, it doesn’t make them any less worthy. Case in point: this Thai-inspired tempeh curry. It’s not at all authentic, but it is super delicious and simple to make. Creamy, nutty, nutritionally-balanced, and weeknight-friendly. It relies on flavorful pantry staples and accessible ingredients you can find in any store.

Key Ingredients + Substitutions

• Tempeh: Tempeh is a fermented, high-protein ingredient made out of soybeans (like tofu). Look for it in Asian markets, Trader Joe’s, health food stores, and supermarkets in the refrigerated section.
• Coconut Milk: I recommend full-fat coconut milk for the richest, yummiest curry. For a lower fat version, use “light”.
• Thai Red Curry Paste: This chili-based condiment gives this dish its spicy, floral personality. Chili pastes vary in heat, so if this ingredient is new to you, start with half the recommended amount and add more at the end if you want more spice. I use Thai Kitchen and Maesri brands, and they’re both pretty mild. You can sub with green or massaman curry paste here.
• Peanut Butter: Makes the broth rich and nutty. Always look for “natural” peanut butter – the only ingredient should be peanuts and maybe salt – and avoid added oils, emulsifiers, and sweeteners. I also recommend crunchy instead of smooth here because I like the textural contrast. (You can sub with almond butter here.)
• Soy Sauce: Adds savory and salty tastes.
• Sweetener: Maple syrup/honey balances out the lime juice.
• Potato: I like the waxy, creamy texture of Yukon Gold potatoes here, but you can sub with regular russets.
• Other Vegetables: If you wanna substitute the bell pepper, use zucchini, broccoli, or green beans instead.

How to Prepare Tempeh for Curry

Straight out of the package, tempeh has an earthy, bitter flavor that has many people convinced they don’t like tempeh. That’s why I don’t recommend throwing it straight into the broth (like you could with tofu).

Crumbling the tempeh into small bits, steaming it with water, then browning it, and finally seasoning it with soy sauce – all before adding to the curry – makes it super flavorful with delicious crispy bits that’ll convert even the biggest tempeh skeptics.

How to Make Tempeh Curry

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Roast the Vegetables

Place the chopped onions and peppers on a large baking sheet. Add oil, salt, and pepper, and toss to coat. Roast until they’ve shrunk in size and turned golden brown, tossing once halfway through, about 25 minutes total. (I like to roast the veg separately so they can caramelize, which concentrates their flavors and makes them sweet, adding a ton of flavor to the curry.)

Step 2: Steam the Tempeh

Using your fingers, crumble the tempeh into small bits. Place in a pot with 1/2 cup water. Bring to a simmer and cook until all the water has evaporated, about 5 minutes

Step 3: Brown and Season the Tempeh

Add oil to the pot and cook, stirring occasionally, until the tempeh is browned, about 8 minutes. Lastly, add a tablespoon of soy sauce and stir to coat. Remove the tempeh and set aside.

Step 4: Start the Broth

Add a glug of oil to the same pot where you cooked the tempeh and add the curry paste. Let it sizzle for about a minute to cook off the raw flavor. Next, add all the remaining broth ingredients as well as the potatoes. Simmer until the potatoes can be pierced with a fork, about 15 minutes.

Step 5: Finish the Curry

Lastly, add the roasted vegetables and cooked tempeh to the broth, and simmer for another 5 minutes to combine all the flavors.

How to Serve Tempeh Curry

This vegan dish has a good balance of carbs, protein, and fat, so it’s a complete meal in my book. If you’re craving a bit more heft, serve it with rice or noodles. Garnish with cilantro or Thai basil.

Make-Ahead Tips

Leftovers of this curry are just as delicious. Store the curry in an airtight container in the fridge and eat within 3 days. It’ll thicken when it cools (because coconut milk is solid when cold), but don’t worry, the broth will re-liquify when warmed.

More Vegetarian Curry Recipes…

• Chickpea Spinach Curry
• Zucchini Curry
• Massaman Curry
• Palak Tofu (Vegan Palak Paneer)

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creations with @thenewbaguette on Instagram.