Golden Tempeh Curry Recipe

Name: Golden Tempeh Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 8-oz. pkgs. tempeh, cubed; 2 medium red onions, cut into 1/2-inch dice (1 cup); 2 yellow bell peppers, cut into 1/2-inch dice (1 cup); 1/4 cup minced fresh ginger; 2 14-oz. cans light coconut milk; 2 large mangoes, peeled and cut into 3/4-inch cubes, divided (2 cups); 1 cup unsweetened pineapple juice; 2 Tbs. curry powder; 1 tsp. salt; 1/4 cup chopped chives, for garnish; 4 cups cooked brown rice

Servings: persons

1/4 cup olive oil
2 8-oz. pkgs. tempeh, cubed
2 medium red onions, cut into 1/2-inch dice (1 cup)
2 yellow bell peppers, cut into 1/2-inch dice (1 cup)
1/4 cup minced fresh ginger
2 14-oz. cans light coconut milk
2 large mangoes, peeled and cut into 3/4-inch cubes, divided (2 cups)
1 cup unsweetened pineapple juice
2 Tbs. curry powder
1 tsp. salt
1/4 cup chopped chives, for garnish
4 cups cooked brown rice

1
Heat oil in large skillet over medium-high heat.
2
Add tempeh, and cook 1 to 2 minutes per side, or until lightly golden.
3
Transfer to plate, and set aside.
4
Reduce heat to medium.
5
Add onions and bell peppers to skillet, and saute 4 minutes, or until softened.
6
Add ginger, and saute 30 seconds, or until fragrant.
7
Stir in coconut milk, 1 cup mangoes, pineapple juice, curry powder, salt, and tempeh.
8
Cover, and bring to a boil.
9
Reduce heat to medium-low, and simmer 5 minutes.
10
Uncover, and simmer 10 minutes more, or until thickened, stirring occasionally.
11
Top with remaining mango cubes and chives, and serve over rice.

933

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup olive oil, 2 8-oz. pkgs. tempeh, cubed, 2 medium red onions, cut into 1/2-inch dice (1 cup), 2 yellow bell peppers, cut into 1/2-inch dice (1 cup), and more.

Yes, Golden Tempeh Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Golden Tempeh Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions