Green Coconut Tempeh Curry

A gorgeous and simple recipe created by guest blogger @thesoulspoon.

This is a lovely warming curry for the winter months, only takes 30 mins to make and satisfies that curry craving! 

  • 3 tbsp mix of onion garlic and ginger and chilli
  • 3 tbsp green Thai curry paste
  • 2 cans of coconut milk
  • Juice of 2 lemons
  • 1.5 tbsp honey
  • Head of Broccoli
  • 2 peppers sliced into strips
  • 1 courgette sliced into small to medium coins
  • 2 carrots thinly sliced
  • 1/2 cube vegetable stock
  • Two handfuls of Cubed or ground Tempeh
  • Handful of Fresh coconut chunks or dedicated coconut
  • Salt to taste
  • Black pepper to taste

In a food processor blend 2 onions, 2 cm ginger and half a chilli (add more if you want it spicy) together until they make a rough paste.

  1. In 1 tbsp coconut oil fry 3 tbsp of the onion mix (there may be some left over) on low to medium heat for a few minutes and keep stirring
  2. Add 3 tbsp of pre-made green Thai curry paste to the pan and keep stirring for a few minutes, be careful that it doesn’t burn 
  3. Then add the coconut milk, honey, lemon juice and stir in half a cube of vegetable stock. Let this simmer for 10 mins at least so the flavours lock in
  4. Add the prepared veg, Tempeh and coconut and let simmer for a few minutes until the veg has cooked to your liking 
  5. Season to taste, serve with rice, fresh chopped coriander and desiccated coconut on top.
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Impulse Tempeh