Recipe description
June 11, 2026
Tempeh Coconut Vegetable Curry
Cozy, fiber-rich curry nourishing digestion and gut-friendly microbial variety.
Plant Based
92%
General Gut Health Match
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from tempeh and vegetables.
- Fermented tempeh provides gut-friendly microbes and flavor.
- Colorful vegetables and spices deliver polyphenols and dietary diversity.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Tempeh
1
slice
Coconut milk
1.5
cup
Mixed vegetables
3
cup
Curry powder
2
teaspoon
Instructions
1
Heat the oil in a large pot over medium heat.
2
Add chopped onion and minced garlic, and sauté until translucent.
3
Stir in the curry powder and cook for another minute.
4
Add diced tempeh, sliced carrot, and chopped green capsicum, stirring well.
5
Pour in the coconut milk and bring to a gentle simmer.
6
Add the spinach and cook until wilted. Season to taste.
7
Serve hot and enjoy your curry!
More Recipes For Your Gut
Nutrition
480 kcal
Calories
22 g
Protein
40 g
Carbohydrates
9 g
Fiber
6 g
Sugar
26 g
Fat
12 g
Saturated fat
1.0 g
Salt
FAQ
Is this curry vegan/vegetarian?
Yes. It’s plant-based: tempeh, vegetables, and coconut milk; no meat or dairy.
Is it gluten-free?
Generally yes, but check tempeh ingredients and use gluten-free tamari or soy sauce.
What vegetables work well in this curry?
Bell peppers, carrots, broccoli, cauliflower, zucchini, spinach, and other seasonal vegetables.
How can I adjust the spice level?
Add chili peppers or curry paste; start with a small amount and taste as you go.
How can I thicken the sauce or change the texture?
Simmer longer to reduce the liquid or whisk in a small amount of cornstarch or arrowroot slurry.
How long do leftovers keep?
Refrigerate in an airtight container for 3–4 days; reheat gently.
Can I freeze leftovers?
Yes. Freeze for 1–2 months; coconut milk may separate after thawing; stir well before serving.
What can I substitute for coconut milk?
Use other plant milks with a little oil, or coconut cream or cashew cream for richness.
What is tempeh and why use it?
Tempeh is a fermented soybean product rich in protein and fiber; it adds umami and depth of flavor.
What should I serve it with?
Rice or quinoa works well; gluten-free bread is fine if it fits your diet; garnish with fresh herbs.
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