If you’re on the hunt for a vegan curry recipe that’s both hearty and flavorful, this Coconut, Tempeh, and Mushroom Curry is exactly what you need. Combining nutrient-rich tempeh, savory mushrooms, and creamy coconut milk, this dish is a perfect balance of textures and flavors. Plus, it’s quick to make and full of plant-based goodness, making it ideal for a satisfying weeknight dinner.
Whether you’re a seasoned plant-based eater or simply looking to try more vegan meals, this curry is sure to become one of your go-to recipes. The mild blend of spices, the rich coconut milk, and the tender tempeh will make it a new favorite in your household.
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Why You’ll Love This Vegan Curry Recipe
- High in Protein: Tempeh is an excellent plant-based protein source, making this curry not only flavorful but also filling.
- Rich and Creamy: Coconut milk creates a luscious, creamy sauce that pairs beautifully with the earthy mushrooms and tender spinach.
- Packed with Vegetables: With mushrooms and spinach, this dish offers a good amount of vitamins and antioxidants.
- Quick and Easy: This recipe comes together in under 40 minutes, perfect for busy weeknights.
Ingredients for Coconut, Tempeh, and Mushroom Vegan Curry
Here’s everything you’ll need to whip up this delicious vegan curry recipe:
- 1 cup Tempeh – Packed with protein and fiber, tempeh soaks up the flavors of the curry.
- 1 1/4 cup Mixed Mushrooms – A variety of mushrooms (such as button, cremini, or shiitake) adds layers of flavor and texture.
- 1 Tbsp Olive Oil – For sautéing the aromatics and building flavor.
- 1 Onion, diced – A classic base ingredient that adds sweetness and depth.
- 1 Tbsp Fresh Ginger, minced – Brings a subtle warmth to the dish.
- 2 cloves Garlic, minced – Essential for enhancing the overall flavor.
- 1 Tbsp Tomato Paste – Adds a tangy richness that complements the coconut milk.
- 1 Tbsp Mild Curry Powder – A blend of spices that gives this curry its signature flavor.
- 1 2/3 cup Coconut Milk – For a smooth, creamy curry sauce.
- 2 cups Baby Spinach – Fresh greens to balance out the richness of the coconut milk.
- Salt and Pepper – To season to taste.
Step-by-Step Vegan Curry Recipe
Step 1: Prep the Tempeh and Mushrooms
Begin by cutting the tempeh into bite-sized cubes. Tempeh has a firm texture that holds up well in curries, making it an ideal choice for this recipe. Slice the mixed mushrooms —whether you use button, shiitake, or cremini, they will provide a rich, umami flavor that pairs beautifully with the curry sauce.
Step 2: Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the diced onion, minced garlic, and fresh ginger. Sauté for about 5 minutes, stirring occasionally, until the onions become soft and translucent. This forms the flavorful base for the curry, so take your time to let the aromatics develop.
Step 3: Add the Tempeh and Mushrooms
Once your aromatics are ready, toss the tempeh cubes and sliced mushrooms into the skillet. Sauté everything for another 10 minutes, allowing the mushrooms to release their moisture and the tempeh to begin absorbing the flavors from the pan. The mushrooms should turn golden brown, enhancing their earthy flavor.
Step 4: Create the Curry Sauce
Now it’s time to bring the curry together. Stir in 1 tablespoon of mild curry powder and 1 tablespoon of tomato paste. The tomato paste will provide a concentrated tang, balancing out the creamy coconut milk, while the curry powder infuses the dish with a blend of aromatic spices.
Pour in the 1 2/3 cup of coconut milk and give everything a good stir. Lower the heat to medium-low and let the curry simmer for about 15 minutes, allowing the sauce to thicken and the flavors to meld together.
Step 5: Add the Spinach
Once the sauce has thickened to your desired consistency, add the baby spinach to the skillet. Stir the spinach into the curry and cook for about 2 minutes, just until it wilts. Season the dish with salt and pepper to taste. Adjust the seasoning as needed based on your preferences.
Step 6: Serve and Enjoy
Your Coconut, Tempeh, and Mushroom Curry is now ready to serve! This vegan curry recipe is best enjoyed over a bed of fluffy rice. Jasmine or basmati rice pairs perfectly with the creamy sauce, but you can also serve it with quinoa or naan bread for a different twist.
Tips for Perfecting This Vegan Curry Recipe
- Use Fresh Curry Powder: To get the best flavor from your curry powder, make sure it’s fresh. Spices can lose their potency over time, so check the expiration date on your curry powder.
- Experiment with Mushrooms: This recipe works well with any variety of mushrooms. Feel free to use shiitake, portobello, or even oyster mushrooms for added texture and flavor.
- Coconut Milk Options: If you want a lighter version of this curry, you can use light coconut milk. Keep in mind that the curry will be less creamy but still flavorful.
- Protein Swaps: If you don’t have tempeh on hand, you can easily swap it for tofu, chickpeas, or even lentils for a different plant-based protein.
Nutritional Benefits of This Vegan Curry Recipe
This vegan curry recipe is not only delicious but also packed with nutritional benefits. Tempeh is a great source of plant-based protein and probiotics due to its fermentation process, making it a nutritious alternative to meat. Mushrooms offer antioxidants and essential minerals like selenium, while spinach brings iron, vitamins, and fiber. Coconut milk contains healthy fats that provide a satisfying creaminess to the dish.
FAQs about Vegan Curry Recipe
Can I make this vegan curry recipe ahead of time?
Yes! This curry tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over the stove or in the microwave.
Can I freeze this curry?
Yes, this curry freezes beautifully. Let the curry cool completely before transferring it to a freezer-safe container. You can freeze it for up to 2 months. Thaw in the refrigerator overnight and reheat when ready to eat.
Can I make this vegan curry recipe gluten-free?
This recipe is naturally gluten-free, but be sure to check your tempeh and curry powder to make sure they don’t contain any hidden gluten.
What other vegetables can I add to this curry?
Feel free to get creative! You can add bell peppers, zucchini, or sweet potatoes to this curry. Simply sauté them along with the mushrooms for a heartier meal.
Can I use a different type of plant-based milk?
Coconut milk gives this dish its signature creaminess, but you can also use almond milk, cashew milk, or oat milk. Just note that the texture may be slightly different.
What can I serve with this vegan curry recipe?
This curry pairs wonderfully with rice, quinoa, or naan. You can also serve it alongside a side of roasted vegetables or a light salad for a complete meal.
Final Thoughts
This Coconut, Tempeh, and Mushroom Curry is a standout among vegan curry recipes, bringing a delicious mix of creamy, savory, and spicy flavors to your table. Whether you’re a plant-based eater or simply looking for a new favorite dish, this recipe is sure to impress!
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Coconut, Tempeh, and Mushroom Curry: The Best Vegan Curry Recipe
This Coconut, Tempeh, and Mushroom Curry is a creamy, satisfying vegan curry recipe that's perfect for busy weeknights. Packed with plant-based protein from tempeh, savory mushrooms, and fresh spinach, it's a healthy and delicious dish everyone will love. Quick to make, nutrient-dense, and full of flavor, this curry is sure to become a household favorite. Download the free recipe card to save this easy, nutritious meal for later!
Ingredients
Instructions for Vegan Curry Recipe
How to Make Coconut, Tempeh, and Mushroom Curry
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Prep the Tempeh and Mushrooms
Begin by cutting the tempeh into bite-sized cubes. Tempeh has a firm texture that holds up well in curries, making it an ideal choice for this recipe. Slice the mixed mushrooms thinly—whether you use button, shiitake, or cremini, they will provide a rich, umami flavor that pairs beautifully with the curry sauce.
-
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the diced onion, minced garlic, and fresh ginger. Sauté for about 5 minutes, stirring occasionally, until the onions become soft and translucent. This forms the flavorful base for the curry, so take your time to let the aromatics develop.
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Create the Curry Sauce
Now it’s time to bring the curry together. Stir in 1 tablespoon of mild curry powder and 1 tablespoon of tomato paste. The tomato paste will provide a concentrated tang, balancing out the creamy coconut milk, while the curry powder infuses the dish with a blend of aromatic spices.
Pour in the 400ml of coconut milk and give everything a good stir. Lower the heat to medium-low and let the curry simmer for about 15 minutes, allowing the sauce to thicken and the flavors to meld together.
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Add the Spinach
Once the sauce has thickened to your desired consistency, add the baby spinach to the skillet. Stir the spinach into the curry and cook for about 2 minutes, just until it wilts. Season the dish with salt and pepper to taste. Adjust the seasoning as needed based on your preferences.
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Serve and Enjoy
Your Coconut, Tempeh, and Mushroom Curry is now ready to serve! This vegan curry recipe is best enjoyed over a bed of fluffy rice. Jasmine or basmati rice pairs perfectly with the creamy sauce, but you can also serve it with quinoa or naan bread for a different twist.
Servings 4
- Amount Per Serving
- Calories 369kcal
- % Daily Value *
- Total Fat 28g44%
- Total Carbohydrate 28g10%
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.