Yellow Curry Tempeh

Creating a meal that you can cook in no time is my goal, always…because who has the extra time?

This dish is perfect for when the kids are hungry and you want to have dinner on table fast, without compromising on GOOD ingredients & flavor.

The ingredients I’m using here are “pantry ingredients” and a staple at my house.

So even if you have “nothing” at home, you should stock up on these basics and you are all set.

I like serving this dish on a bed of rice or noodles, and adding more veggies on the side like broccoli or cauliflower.

Enjoy this quick and super easy dish!


1 package tempeh 8oz / 227g, sliced

1 can light coconut milk 13.5 fl oz / 400 ml

1 tablespoon yellow curry powder

1 tablespoon vegetable base



Garnish: parsley


Slice the tempeh into 1/2” pieces

Take a wide pan and add coconut milk, yellow curry powder, vegetable base, salt and pepper. Cook on medium heat until it warms up but not boiling, then add the tempeh in one layer, and cook for about 20 minutes on low heat.

Serve over rice or rice noodles.