Recipe By Allrecipes Member
Rating
Published Oct 12th
Prep 10m Cook 25m Additional - Ready In 35m
Servings 2 servings Calories 600

I love this dish! It’s a great main that I usually serve with rice.

Recipe Ingredients

  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (8 ounce) package tempeh, cut into cubes
  • 2 teaspoons curry powder
  • 1 cup sliced fresh mushrooms
  • 2 tomatoes, chopped
  • 1 ⅓ cups coconut milk
  • 2 teaspoons soy sauce
  • 2 teaspoons sweet paprika
  • 1 pinch chili powder

Cooking Directions

  1. 1 Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add tempeh and season with curry powder. Stir-fry for about 10 minutes.
  2. 2 Add mushrooms and tomatoes and cook until mushrooms are soft, 5 to 8 minutes. Pour in coconut milk and soy sauce. Season with paprika and chili powder and cook until sauce thickens, about 5 minutes.

Nutrition Facts

  • Calories 600
  • Carbohydrate 28.8 g
  • Fat 47.2 g
  • Fiber 6.1 g
  • Protein 27.7 g
  • Saturated Fat 27.8 g
  • Sodium 343.9 mg
  • Sugar 6.6 g

Reviews

  1. My first time making this recipe and cooking with tempeh. It was pretty tasty, but as mentioned in other comments, the tempeh is somewhat flavorless and the sauce overall is blandish (in my opinion). I added yellow pepper and spinach! I would definitely make this again but will switch us the spices to make it - Read more ...
  2. I added crushed red pepper and peas
  3. This was my first time cooking with tempeh and I was unsure of what to expect. I liked the dish, the sauce had a nice curry and coconut flavor. In the cube form, the tempeh didn't have much flavor. Nothing penetrates through the cube, unlike tofu. Next time I will either crumble it or dice - Read more ...
  4. I made this without making changes and we thought it was a little bland. We liked the flavor overall but if we make it again we will try adding fish sauce and maybe more of each spice.
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