simple way to make any night of the week Tempeh and vegie curry

What’s happening? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tempeh and vegie curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tempeh and vegie curry is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tempeh and vegie curry is something that I’ve loved my entire life.

Table of Contents


  • 1 tablespoon olive oil
  • 300g packet tempeh, cut into 1.5cm cubes
  • 1 large red onion, finely chopped
  • 2 tablespoons Korma curry paste
  • 270ml can lite coconut milk
  • 500g butternut pumpkin, peeled, seeded, diced
  • 250g broccoli, trimmed, cut into florets
  • 150g green beans, trimmed, sliced
  • 200g grape tomatoes, halved
  • Coriander sprigs, to serve
  • Steamed basmati rice, to serve


  • Step 1
    Heat half the olive oil in a large saucepan over high heat. Cook tempeh, , stirring occasionally, for 3-4 minutes or until golden. Transfer to a plate.
  • Step 2
    Heat remaining oil in same pan over medium-high heat. Cook onion, stirring occasionally, for 3-4 minutes or until softened. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add coconut milk, pumpkin and 1 cup water. Cover, and simmer for 5 minutes.
  • Step 3
    Add broccoli, beans and tomatoes. Simmer, covered, for 3-4 minutes or until vegetables are just tender. Serve curry with steamed rice, garnished with coriander.

So that’s going to wrap it up for this exceptional food Tempeh and vegie curry recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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