Jackfruit Rendang
Since living in Bali, I have been cooking and veganizing a lot of Indonesian recipes. And one of my favorites is definitely this vegan jackfruit
Peanut Tempeh Curry
Who still thinks making curries is difficult? Of course, some curries definitely take some time to prepare, but this peanut tempeh curry is one of the easiest curries out there.
This curry perfect for when you don’t have much time to cook, because this recipe can be ready in 20 minutes! It’s also great if you like to meal prep, since you can easily get 4/5 meals out of this recipe.
ingredients for peanut tempeh curry
- Spinach, 10.5 oz (300 g)
- Tomatoes, 3
- Tempeh, 7 oz (200 g)
- Red onion, 1
- Garlic cloves, 5
- Small chili peppers, 3
- Lime juice, 2 tbsp
- Peanut butter, 3 tbsp
- Coconut cream, 7 oz (200 ml)
- Oil, 2 tbsp
- Turmeric powder, 1 tsp
- Coriander powder, 1 tsp
- Salt, 1 tsp
- Pepper, ¼ tsp
how to make peanut tempeh curry
- Cut the onion, garlic and chili peppers into small pieces. Heat a frying pan with two tablespoons of oil – I used coconut oil. Cook the onion, garlic and chili peppers for a few minutes on medium-high heat.
- Meanwhile, cut the tempeh into cubes. Toss it in the pan together with the turmeric powder, coriander powder, salt, pepper and lime juice. Mix well and cook for a few more minutes on medium heat.
- Wash the spinach and cut the tomatoes into cubes as well. Add to the pan.
- Next, add the peanut butter and coconut cream. Stir everything together and cook for about 5-10 minutes until the spinach is wilted and the tempeh has a nice bite.
- Serve the peanut tempeh curry with rice. Optional: garnish with roasted peanuts, coconut flakes or fresh cilantro.
Peanut Tempeh Curry
Ingredients
- 10.5 oz spinach (300 g)
- 3 tomatoes
- 7 oz tempeh (200 g)
- 1 red onion
- 5 garlic cloves
- 3 small chili peppers
- 1 lime, juice of
- 3 tbsp peanut butter
- 7 oz coconut cream (200 ml)
- 2 tbsp oil
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp salt
- ¼ tsp pepper
PIN IT FOR LATER:
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My name is Josca.
I am a Dutchie who is obsessed with plant-based food, sustainable living and exploring our planet.
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6 thoughts on “Peanut Tempeh Curry”
I’m surprised at how much I really enjoyed this! I’ve never played around much with peanut butter in cooking so I was apprehensive. I did cut the spinach down to half, so I only used a 5 oz. package of spinach and I felt that it was perfectly proportioned. After tasting the curry as it simmered, I decided to increase the seasonings. I ended up using about 1 1/2 tsp. of both turmeric and coriander and I also added about 1/2 tsp. of cumin. It was delicious!!
Hi Amanda, thanks so much for your comment! I’m glad you decided to give it a a go and enjoyed the recipe 🙂
Yummy. Made it with kale shopped finely as didn’t have the spinach, and tinned tomatoes as didn’t have fresh tomatoes. Turned out lovely. Nice rich unusual taste…… Thanks for sharing .-)
Hi Brian, using kale instead sounds great! I’ll try it out myself too 🙂 Thanks so much for your comment, I’m glad you enjoyed the recipe!
my husband and i have made this curry almost 10 times now and we absolutely love it! it’s one of the easiest, best tasting one’s we’ve made. depending on the day we sub out extra firm tofu for the tempeh and it’s just as good. 🙂 thank you for the great recipe!!!
Really enjoyed this curry so many flavours, it was delicious! Only had tofu and coconut milk, used 400ml , both worked well! Thank you will definitely make again 😊