Tempeh Coconut Vegetable Curry

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

Plant Based

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.

Published on: June 11, 2026
Tempeh Coconut Vegetable Curry
Prep 15 min Cook 25 min Easy
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Ingredients

Tempeh
1 slice
Tempeh
Coconut milk
1.5 cup
Coconut milk
Mixed vegetables
3 cup
Mixed vegetables
Curry powder
2 teaspoon
Curry powder

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

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
🫧 Fermentation support
85

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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