Vegan Yellow Curry With Tempeh
This Vegan Yellow Curry with Tempeh is a comforting, flavorful plant-based meal that’s perfect for weeknight dinners or meal prep. Loaded with tempeh, golden potatoes, broccoli, and baby corn in a rich, creamy coconut milk–based yellow curry sauce, this dish is both nourishing and indulgent—vegan, gluten-free, nut-free, and packed with plant-based protein.
Equipment
Ingredients
Curry:
- 1 onion diced
- 1 bell pepper sliced
- 2 golden potatoes peeled and cubed
- 2 blocks tempeh cubed
- 1 broccoli crown cut into florets
- 3 garlic cloves minced
- 1 ½ tablespoons toasted sesame oil
- 2 tablespoons coconut aminos
- 2 ½ tablespoons yellow curry paste
- ¼ cup soy sauce
- 2 13.5 oz can full-fat coconut milk
- 1 tablespoon Anima Mundi Lion’s Mane Mushroom powder
- 1 cup baby corn
Serving:
- 3 cups cooked rice
- 2 chopped green onions
- 2 tablespoon fresh cilantro
- 2 teaspoon sesame seeds
Instructions
Prepare the Tempeh:
- Cut the tempeh into cubes.
Sauté Aromatics:
- In a large pot or wok, heat the toasted sesame oil and coconut aminos over medium heat. Add the onion, garlic, and bell pepper. Cook for 3–4 minutes until fragrant and softened.
Add Curry Paste:
- Stir in the yellow curry paste, soy sauce, and potatoes and cook for 1–2 minutes to release the flavors.
Add Coconut Milk:
- Pour in the coconut milk. Stir well to combine.
Add Vegetables & Tempeh:
- Add the broccoli, baby corn, and tempeh. Stir to coat everything in the sauce.
Simmer:
- Reduce the heat to low and simmer uncovered for 20–25 minutes, or until the potatoes are tender and the sauce has thickened.
Add Lion’s Mane:
- Stir in the Anima Mundi Lion’s Mane Mushroom powder and let it dissolve into the sauce.
Serve:
- Garnish with green onions, cilantro, and sesame seeds. Serve hot with jasmine rice or rice noodles.
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