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.

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.

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.

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.

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.