Vegan Yellow Curry With Tempeh

This creamy, hearty vegan yellow curry comes with tempeh, golden potatoes, and plenty of additional vegetables, is simmered in full-fat coconut milk, and enhanced with a mushroom powder. It's perfect for cozy dinners or meal prep and is best served over jasmine or brown rice for a complete meal.

Here's another cozy weeknight dinner that's super easy to make. Like my chickpea curry or butter bean curry, this plant-based dinner is also rich in flavors, hearty, yet surprisingly light. The combination of coconut milk, yellow curry paste, and Lion's Mane mushroom powder creates a warming flavor profile, while tempeh, potatoes, and baby corn add a creamy texture. I usually meal prep it because it's so easy to reheat during the week, but even when you make it on the spot, it's a quick, easy dish that should be your go-to for cozy weeknight dinners if you love curries as much as I do.

For the mushroom powder, I like using Lion's Mane from Anima Mundi. It adds earthy, umami flavor and supports overall wellness. You can use my code 'NATURALVEGAN' for 15% off, if you want to try it out!

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Ingredients To Make Easy Yellow Currie Recipe: 

Here's the ingredient list to make this simple vegan yellow curry. You can find almost everything in your local grocery stores, or I'll leave links to my favorite brands online.

• Tempeh: Cubed tempeh, like in my buffalo vegan tempeh sandwich, provides a hearty, protein-rich base for this curry. Its firm texture holds up well in the creamy sauce.
• Golden Potatoes: These add a natural sweetness and creamy bite when simmered in the curry.
• Broccoli Florets: Fresh broccoli adds vibrant color and a tender-crisp texture that balances the richness of the sauce.
• Baby Corn: It adds a fun crunch and mild sweetness, perfect for layering flavors in the curry.
• Bell Pepper & Onion: They provide natural sweetness and aromatic flavor to the base of the dish.
• Garlic: Minced garlic enhances the depth and aroma of the curry.
• Toasted Sesame Oil & Coconut Aminos: These bring umami and nutty undertones, helping sauté the aromatics and enrich the sauce.
• Yellow Curry Paste: The key ingredient that gives this curry its warm, earthy, and slightly spicy flavor. Use a vegan yellow curry paste for a plant-based option.
• Soy Sauce: Adds savory depth and helps balance the sweetness of the coconut milk and vegetables. Leftovers can go in my vegan chow mein.
• Full-Fat Canned Coconut Milk: It creates the creamy texture and rich flavor that make this curry comforting and indulgent.
• Lion's Mane Mushroom Powder: An earthy, umami boost that blends seamlessly into the sauce, enhancing both flavor and nutrition. If you go with my recommended option, Anima Mundi, use my code 'NATURALVEGAN' to get 15% off.
• Garnish (Optional): Chopped fresh cilantro, green onions, and sesame seeds add a bright, finishing touch.

See the recipe card for quantities.

How To Make It: 

• 1. Prep the Ingredients: Drain and cube the tempeh. Peel and cube the potatoes, chop the broccoli into florets, slice the bell peppers, dice the onion, mince the garlic, and have the baby corn ready.
• 2. Sauté the Aromatics: Heat toasted sesame oil and coconut aminos in a large pot over medium heat. Add the onion, garlic, and bell pepper, and cook for a few minutes until fragrant and slightly softened.
• 3. Build the Base: Stir in the yellow curry paste, soy sauce, and potatoes, cooking briefly to release the spices' flavors.
• 4. Add Coconut Milk: Pour in the full-fat coconut milk, stirring until smooth and fully combined.
• 5. Add Tempeh and Vegetables: Add the tempeh, broccoli, and baby corn. Stir to coat everything evenly with the sauce.
• 6. Simmer: Reduce the heat to low and simmer uncovered for 20-25 minutes, or until the potatoes are tender and the curry has thickened.
• 7. Finish with Mushroom Powder: Stir in Anima Mundi Lion's Mane Mushroom powder until dissolved, adding an earthy umami boost.
• 8. Serve: Garnish with chopped fresh cilantro, green onions, and sesame seeds. Serve hot over jasmine rice or your preferred grain.

Top Tips: 

As always, here are some of my top tips to get you the best results.

• Even Cooking: Cut the potatoes and tempeh into similar-sized pieces to ensure even cooking.
• Simmer Gently: Keep the curry on low heat while simmering to prevent the coconut milk from separating.
• Layer Flavors: Sauté the aromatics first to develop a flavorful base, then add the curry paste and coconut milk.
• Add Vegetables Last: Add broccoli and baby corn toward the end to keep them vibrant and slightly crisp.
• Serving Suggestions: Serve over brown rice, basmati rice, or rice noodles for a complete meal.

Variations And Substitutions:

You can easily swap or work in ingredients you already have on hand. Here are my best suggestions.

• Vegetables: Swap or add snap peas, green beans, bamboo shoots, or sweet potatoes for variety. Bok choy can also work.
• Curry Paste: Use a vegan red or green curry paste if you prefer a spicier curry, like in my Thai red curry with tofu. Especially if you love spicy food.
• Milk Option: For a lighter curry, substitute light coconut milk for full-fat. Or replace half with vegetable broth or vegetable stock.
• Oil Options: I like to use toasted sesame oil, but coconut oil can also work if that's all you have on hand.
• Protein Options: Try soy curls or chickpeas instead of tempeh for a different texture.
• Customize Protein: Tempeh is ideal, but you can substitute extra-firm tofu for a different texture, like in my tofu panang curry.

Storage:

• Refrigerator: Store leftover curry in an airtight container for up to 4 days.
• Freezer: Freeze in meal-prep portions for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm gently on the stove or in the microwave, adding a splash of water or coconut milk if needed to restore the sauce's creaminess.

Equipment Needed:

• Large Pot or Wok: For sautéing aromatics and simmering the curry.
• Cutting Board & Sharp Knife: To chop tempeh, potatoes, broccoli, bell peppers, and garlic.
• Spatula or Wooden Spoon: For stirring and coating ingredients evenly with the curry sauce.
• Serving Bowls or Plates: For plating the curry with jasmine rice or noodles. I especially love eating Thai curries out of my favorite coconut bowls, it makes the meal feel extra special. 

Recipe FAQs:

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If you try this Vegan Yellow Curry With Tempeh Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!