Tempeh Coconut Vegetable Curry

Cozy, fiber-rich curry nourishing digestion and gut-friendly microbial variety.

Plant Based
92%

Match for Gut Health

This score is based on all ingredients included in the food recipe and the data in the InnerBuddies database showing the effect of these ingredients on gut bacteria and functions.

Coming soon: personalization based on your profile and/or your gut microbiome test results.

Recipe description

Tempeh Coconut Vegetable Curry combines fermented tempeh, creamy coconut milk, and a colorful mix of vegetables into a comforting plant-based curry. It provides protein and fiber from tempeh and vegetables, supporting a varied, fiber-rich meal pattern. The fermented tempeh adds depth of flavor, while curry spices contribute polyphenols and nuanced notes. Coconut milk gives a silky texture and satisfying fats to balance the dish. This simple, everyday option aligns with a diverse, plant-forward eating pattern that respects gentle digestion and gut-health-minded choices.

June 11, 2026
Tempeh Coconut Vegetable Curry
Prep 15 min Cook 25 min Easy
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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

🌿 Fiber diversity
85
🍇 Polyphenol density
78
🧬 Diversity support
78
🛡️ Inflammation support
82
🫧 Fermentation support
85
⚖️ Blood sugar stability
80

Ingredients

Tempeh 200 grams
Tempeh
coconut milk 400 ml
Carrot 1 piece
Carrot
Capsicum, green 1 piece
Capsicum, green
Onion soup 1 piece
Onion soup
Curry powder 2 teaspoons
Curry powder
garlic 2 cloves
Oil, olive 2 tablespoons
Oil, olive
Spinach 2 cups
Spinach

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!

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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