Vegan Indonesian Tempeh Curry

This vibrant vegan Indonesian tempeh curry brings together creamy coconut milk, punchy fresh aromatics, and hearty tempeh for a deeply satisfying meal that never fails to brighten up weeknights. When I first experimented with tempeh in this bold, inviting curry paste, my kitchen filled with such aromatic warmth I knew it was a keeper instantly.

The first simmering batch of this curry immediately became our go to for meatless Mondays—no leftovers ever survived past the next day because the flavors deepen beautifully overnight

Ingredients

• White onion: Gives foundational sweetness and body to the paste Look for firm onions with papery skins
• Fresh ginger: Wakes up the curry with warmth Choose plump ginger with smooth skin
• Tomato: Blends natural acidity and tang Use ripe tomatoes for best results
• Turmeric powder: Stains the curry golden and nutty Fresh ground offers bold color
• Coriander seeds: Provide light citrusy notes Toast for bigger aroma
• Cumin seeds: Earthiness and backbone Fresh seeds give max flavor
• Tamarind paste: Lifts and brightens If using a block rather than paste dissolve in hot water
• Red chilli: Adds gentle heat Use more or less to suit your taste
• Cashew nuts: Make the paste creamy and rich Soak before blending if your blender is less powerful
• Garlic: Supplies aromatic punch Use fresh cloves for most flavor
• Lemongrass: Adds floral citrus Best technique is to bruise with a heavy knife before chopping
• Coconut sugar: Rounds all the spices into harmony Look for organic golden sugar
• Kaffir lime leaves: Give fragrant citrus perfume Fresh is best otherwise use dried
• Lime juice: Balances and sharpens Select juicy limes that feel heavy
• Vegetable oil: Helps “bloom” the paste and fry tempeh Use a neutral tasting oil for versatility
• Carrots: Sweeten and bulk up the curry Crisp and bright orange ones
• Vegetable stock: Ties in all elements Look for low sodium for best control
• Tempeh: Is packed with protein and texture Choose one that feels firm to touch
• Red chilli and red pepper: Brighten up each bite Use crisp and shiny skinned peppers
• Tenderstem broccoli: Brings color and crunch Fresh stalks snap when bent
• Coconut milk: Creates creamy lusciousness Use full fat for best texture
• Spring onions: Lend a fresh snappy finish Choose bright green, firm stalks

Step-by-Step Instructions

Make the Curry Paste:

Add onion, ginger, tomato, turmeric powder, coriander seeds, cumin seeds, tamarind paste, chilli, cashews, garlic, lemongrass, coconut sugar, kaffir lime leaves, and lime juice into a blender. Blend until very smooth. Stop and scrape the sides to catch every chunk. This paste should be thick and full of aroma. Set aside while you prep the vegetables

Sauté Vegetables:

Heat one tablespoon vegetable oil in a large saucepan over medium high heat. Add sliced red pepper, shredded carrots, and halved tenderstem broccoli. Toss the vegetables gently for four to five minutes until they become just tender but still bright This softening step builds natural sweetness and caramelizes edges

Cook the Paste:

Once the veggies are ready add the full curry paste to the pot. Stir constantly for two to three minutes until it darkens slightly and becomes fragrant This cooks out any rawness and allows all the spices to “bloom” in flavor

Simmer the Curry:

Stir in the vegetable stock and the entire can of coconut milk into the pot. Mix well to combine. Lower the heat and let it simmer gently for five to six minutes while stirring. The sauce will become thick creamy and the color will deepen Taste for seasoning and check the vegetable tenderness

Crisp the Tempeh:

Pour the remaining tablespoon of vegetable oil into a frying pan over medium high heat. Lay in the tempeh slices in a single layer. Fry for two to three minutes per side until golden brown and crisp around the edges This step adds texture and helps the tempeh soak up the sauce

Serve and Garnish:

Divide the curry and vegetables into bowls Top with the fried tempeh pieces and sprinkle over fresh spring onion slices and extra chilli if you like it spicy Serve hot for the most comforting experience

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Kaffir lime leaves are my secret for the authentic Southeast Asian aroma—my kids call them the “magic leaves” because the curry never feels complete without them. Whenever I make this dish, they play a game of trying to find the leaves before anyone else. It is our family’s little ritual.

Storage Tips

Let the curry cool completely before storing. Pour into airtight containers and keep in the fridge for up to four days. It reheats beautifully either on the stove or in the microwave. For longer storage, portion into freezer safe containers and freeze for up to two months. Thaw in the fridge overnight, then warm gently to serve. The flavor and texture hold up very well even after freezing, making it a perfect make ahead dish.

Ingredient Substitutions

Swap tempeh for firm tofu if preferred or if you need a soy free version, use cubes of roasted sweet potato. If kaffir lime leaves are elusive, double the fresh lime juice and add a little extra lemon zest. Canned tomatoes can step in for fresh if needed, though I do love the silky result from ripe tomato. Cash out with roasted peanuts instead of cashews for a different nutty note—just make sure to blend well. If you cannot find fresh lemongrass, a teaspoon of lemongrass paste will add similar brightness.

Serving Suggestions

Spoon the curry over steamed jasmine or brown rice for a filling meal. Top each bowl with crisp fried shallots or extra fresh chilli if you crave heat. It is also delicious with grilled flatbread or roti for scooping up every drop. For a party, serve alongside a crunchy cucumber salad or lightly pickled vegetables. Sometimes I layer leftovers onto toast and cover with a fried egg for a fast brunch—the contrast is fantastic.

Cultural Context

Indonesian curries are treasured for their blend of bold spices, rich coconut milk, and local vegetables, making them some of the most comforting dishes across Southeast Asia. Tempeh itself is a staple protein in Indonesia, originally developed as a way to preserve soybeans and now enjoyed for its hearty bite and earthy character. This vegan take honors tradition while making it easy to prepare at home, even outside Indonesia—full of color and flavor in every spoonful.

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Never skip frying the tempeh slices—it transforms the texture and helps them soak in the sauce

Frequently Asked Questions

→ What kind of tempeh works best for this dish?

Firm plain tempeh is ideal as it pan-fries well and absorbs the spices, offering great texture and flavor.

→ Can I substitute vegetables in the curry?

Yes, feel free to use other vegetables like bell peppers, green beans, or snow peas depending on what you have available.

→ How spicy is this dish?

The spice level can be adjusted easily by altering the amount of fresh red chili in the paste and garnish.

→ Is it possible to prepare the curry paste ahead?

Absolutely. The fresh paste can be made ahead and stored in the fridge for up to three days for convenience.

→ What pairs well alongside this tempeh curry?

Steamed rice, jasmine rice, or flatbreads complement the curry for a complete, satisfying meal.