Back to Recipe

Vegetable Coconut Curry

Here's how you make Vegetable Coconut Curry
Pause Continue Reading
  • Servings: 3
  • Prep: 20m
  • Cook: 35m
    • The following recipe serves 3 people.

Ingredients

The ingredients are:
  • 300 grams tempeh (cut into 1 cm cubes organic and non-GMO tempeh specified)
  • 20 ml coconut oil (extra virgin coconut oil, cold pressed specified, 1 tablespoon)
  • 1 red onion, diced
  • 1 red chilli, deseeded and finely chopped
  • 3 garlic cloves, minced
  • 1 red capsicum, diced
  • 120 grams mushrooms (10 button mushrooms, sliced specified)
  • 2 zucchinis, diced
  • 500 grams broccoli, cut into florets (1 bunch specified)
  • 3 teaspoons curry powder
  • 2 teaspoons vegetable stock
  • 250 ml coconut cream (1 cup specified)
  • Sea salt, to taste
  • Pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat oil in a large frypan over high heat, add onion and chilli and saute for 1 to 2 minutes until onion has softened.

  • Step 2: Add tempeh and garlic and sauté for 1 to 2 minutes, or until the tempeh has browned.

  • Step 3: Stir in vegetables, curry powder, vegetable stock and coconut cream and bring to the boil and then reduce heat and simmer for 30 minutes before serving.

  • Step 4: Divide between 3 bowls and enjoy.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.