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Quick tempeh yellow curry recipe
A round bowl with yellow sauce and brown meaty bits, greens and half lemon in it on a blue cloth. A spoon and a bowl of rice on side.
This tempeh coconut curry is another quick go-to if you’re short on time but in need of a flavorsome and wholesome meal. The tempeh is nutty and fulling, an easy protein to keep in the fridge.

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine Thai
Servings 2


Serve with


  • Heat 1 tablespoon of oil in a wok or heavy set pan. Fry the diced onion until translucent. Add ginger and garlic and fry for another minute.
  • Add the yellow curry paste, coconut milk and stock. Stir and bring to the boil.
  • Add the sweet stem broccoli and capsicum and simmer for a few minutes, until the broccoli is tender. Take off the heat.
  • Heat the other tablespoon of oil in a non-stick frying pan and fry tempeh until golden. Add the honey and soy sauce and fry for a further minute.
  • Cook rice as per instructions.
  • Serve bowls of the coconut curry with tempeh and hot rice. Garnish with fresh coriander and lime wedges.