Tempeh Coconut Curry

You are unauthorized to view this page. Please login.

  • 2 cipollini onions or 1 med-large white onion
  • 2 small Japanese yams peeled and diced (garnet yams or any potato would work well here. Or, if you don’t like potatoes or want slightly lighter fare, omit completely!)
  • 3 carrots peeled and sliced
  • 3 zucchinis sliced in half circles
  • 4 parsnips peeled and sliced
  • ½ bag frozen corn
  • 1 tbsp ginger heaping tablespoon, minced
  • 1 tbsp garlic (2-3 cloves) heaping tablespoon
  • 2 tbsp curry powder heaping tablespoons
  • 2 cans light coconut milk (or full fat will do, I’ve done it with both! It’s a personal preference, full fat is more energy-dense and far creamier. Experiment and report back!)


  • 1 package tempeh or tofu, diced into bite sized pieces
  • 1 handful basil
  • 1 handful cilantro
  • 1 handful flat-leaf parsley
  • olive oil
  • sea salt & pepper
  • In a soup pot over medium heat, add a very light coat of olive oil and sauté onion, about 8-10 minutes, until very translucent. Next, add herbs, garlic and ginger, sauté 2-3 minutes.
  • Next add your hearty veggies: potatoes, carrots, parsnips. Add about ¼ cup of water, and cover the pot for 5 minutes. We’re going to steam the veggies a bit so they cook faster. Lift the lid every minute or so and give it a stir to ensure veggies don’t stick.
  • Next, add your curry powder and coconut milk. Stir to combine and cover with lid. Simmer until veggies are nearly done/easily pierced with a fork. About 5-7 mins.
  • Add zucchini, tempeh and corn. Cook for approx 5-7 more minutes, or until zucchini start to turn translucent. Give it a taste. If you like more spice, add more curry powder!
  • Ladle curry over your favorite super grain or grain: quinoa, farro, brown rice, you could even have this over green or red lentils. Personally, I love it over a few big handfuls of greens (dino kale and/or spinach) or even over steamed broccoli. No beans or grains required, which suits my Paleo friends out there.
NOTE: I like to go a lil’ cray with the ingredients, but rule of thumb is choose at least 3 veggies. Anything above and beyond that is your choice! Also, this recipe is WAY versatile. If you don’t have any fresh herbs, garlic, or ginger on-hand, you can still make this & it’s DE-LISH.
What’s great about this simple method is you can swap out any ingredients for your current faves! My husband is NOT a fan of tempeh, so I’ve made it tofu or even just all veggies and it’s just as delicious. And the best part? This curry has all of the comfort, minus the bloat and low energy — pretty rad situation for honoring your body and your tastebuds.