Green Curry Tempeh and Vegetables

Stir Fry Green Curry Tempeh Recipe

This green curry tempeh recipe helped me kindle my recent love of tempeh. I had tried to make tempeh a long time ago and I thought it was kind of awful. Then a friend of mine explained to me how you prepare tempeh before cooking and now I love it.

Tempeh for curry

It has a richness and a thickness and a nuttiness that is really satisfying. Originally cultivated in Indonesia, tempeh is a fermented soy product that contains more protein, dietary fiber and vitamins than tofu. Even though both tofu and tempeh are soy based, because of the two different ways the soy is processed, their consistency and flavors are completely different.

A bounty of vegetables

I’m all about putting lots of colors in any recipe. Aside from a wide mix of flavors, vegetables with different colors have different nutrients. For example, in this recipe, the tomatoes are high in vitamin C and have some iron, the carrots are high in vitamin A and the broccoli is high in vitamins C & K. Since I don’t take any supplements, including vitamins, I’ve got to get all of nutrients I can from whole food source. Mixing it up works.

And speaking of colors, one of the things I love about this dish, besides the wide mix of flavors, is the colors. It just looks delicious.

Green Curry Tempeh and Vegetables

Green Curry Tempeh and Vegetables

Category: Healthy Recipes to help you enjoy eating a healthy diet.

Green Curry Tempeh and Vegetables


1 1/2 cups of water

1 cup of black (beluga) lentils

1 tsp ground cumin

1 red bell pepper, chopped

3 roma tomatoes, chopped

1 medium onion, choped

2 (8) ounce packages of tempeh

2 tbsp Bragg's Liquid Aminos

2 crowns broccoli, chopped

1 cup frozen corn

1 large carrot, chopped

2 cans coconut milk

1 (4) ounce jar green curry paste


  1. Put the lentils in a pot with the water and cumin. Bring to a boil, then lower the heat and simmer for 25 minutes or until the water is absorbed.
  2. While that is simmering, cut the tempeh into bite size pieces and place into a pot of water. Add the Liquid Aminos. Bring to a boil and boil for 10 minutes. Drain.
  3. Put the broccoli into a steamer and steam for 5 minutes or until softened, but not mush.
  4. When all these parts are done, preheat the wok to medium high heat. Pour the coconut milk into the wok and stir in the green curry paste. Simmer for about 5 minutes, then add all the ingredients.
  5. Simmer for 20 minutes, stirring occasionally.
  6. Serve over rice.


HomeHealthy RecipesGreen Curry Tempeh

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