tempeh curry

Quick Peanut and Tempeh Curry

40 mins, 14 ingredients, serves 4


  • 4 tbsp smooth peanut butter
  • Approx. 5 tbsp pre-chopped/sliced onion (2medium onions, 1 diced and 1 roughly chopped)
  • 2 tsp frozen, chopped ginger (50g after peeling)
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp frozen, chopped chilli or 1 tsp cayenne pepper
  • (If you like heat) 1 scotch bonnet chilli, halved lengthways and seeded
  • 1 small can coconut cream
  • 1 block tempeh
  • 500g sweet potatoes, pre-chopped or peeled, halved lengthways and cut into chunks
  • 200g fine green beans (frozen are fine here), cut/snapped in half
  • 200g fresh spinach, roughly chopped
  • Fresh coriander and chopped, roasted peanuts, lime wedges to serve
  • 500ml hot water or veg stock
  • Brown rice or buckwheat noodles to serve.


Place half the onion in a blender with the ginger and chillies and 100ml of water/stock and blitz to smooth paste.
Add the peanut butter to the remaining 400ml of water/stock and stir well to incorporate the nut butter into a smooth sauce.
In a large pan add a little oil and gently fry the remaining onion until it browns. Add the cumin, ground coriander and turmeric and fry gently for a further minute.
Add the onion paste from the blender to the fried onion and spices and stir until the paste thickens and water evaporates.
Next add the peanut sauce, coconut cream, sweet potato and green beans. Bring to the boil then cover and turn to a simmer. Simmer for about 20 mins or until the sweet potato is cooked through. If you are cooking rice to accompany this then set this to cook at the same time. You may want to give the curry a mix halfway through to check how it’s doing. You can add a little more water if it seems too thick.
Meanwhile cut the tempeh into strips (about 1cm thick) and gently shallow fry until crispy on all sides. Set aside.
Once the sweet potato is cooked add the spinach and tempeh to the curry and cook for a further 2 – 3 mins until the spinach is wilted and the tempeh warmed through.
Serve with rice, noodles or flatbread. Top with fresh coriander and chopped peanuts and finish with a squeeze of lime.