Tempeh Sweet Potato Coconut Curry

Indulge in the vibrant flavors of this hearty Tempeh Sweet Potato Coconut Curry, a wholesome, plant-based dish that's as nourishing as it is satisfying. This one-pot wonder combines tender sweet potatoes, protein-packed tempeh, and velvety coconut milk to create a rich, creamy curry infused with bold spices like curry powder, turmeric, and cumin. A hint of fresh ginger and garlic adds aromatic depth, while a squeeze of lime and fresh cilantro brighten the dish for a refreshing finish. Perfect for busy weeknights, this quick and easy recipe comes together in under an hour and pairs beautifully with fluffy rice or quinoa. Whether you're vegan or simply crave a cozy, flavor-packed meal, this tempeh curry is guaranteed to please!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 block (about 8 ounces) Tempeh
• 2 medium (about 1 pound) Sweet potato
• 1 can (13.5 ounces) Coconut milk
• 1 cup Vegetable broth
• 1 medium (diced) Onion
• 3 cloves (minced) Garlic
• 1 tablespoon (minced) Ginger
• 1.5 tablespoons Curry powder
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 0.5 teaspoon (optional) Red chili flakes
• 2 tablespoons Olive oil
• 3 cups Baby spinach
• 1 whole Lime
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (or to taste) Black pepper
• 0.25 cup (chopped) Fresh cilantro (for garnish)
• 4 cups Cooked rice or quinoa (for serving)

Directions

Step 1

Cut the tempeh into bite-sized cubes and set aside.

Step 2

Peel and dice the sweet potatoes into 1-inch cubes.

Step 3

Heat the olive oil in a large pot or deep skillet over medium heat.

Step 4

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 5

Stir in the minced garlic and ginger, and cook for another minute until fragrant.

Step 6

Add the curry powder, turmeric, cumin, paprika, and red chili flakes (if using). Stir well to coat the onion mixture with the spices.

Step 7

Pour in the vegetable broth and coconut milk. Stir to combine and bring the mixture to a simmer.

Step 8

Add the sweet potato cubes and tempeh to the pot. Stir to ensure they are mostly submerged in the liquid.

Step 9

Cover and simmer the curry over medium heat for 20 minutes, stirring occasionally, until the sweet potatoes are tender.

Step 10

Once the sweet potatoes are cooked, stir in the baby spinach. Cook for 2-3 minutes until wilted.

Step 11

Season the curry with salt and black pepper to taste.

Step 12

Squeeze the juice of one lime into the curry and give it a final stir.

Step 13

Serve the curry hot over cooked rice or quinoa, and garnish with chopped cilantro.

Nutrition Facts

Serving size	(2913.6g)

Amount per serving	% Daily Value*
Calories	3127.6

Total Fat 101.0g	0%
Saturated Fat 24.4g	0%
Polyunsaturated Fat 15.1g
Cholesterol 27.2mg	0%
Sodium 7806.4mg	0%
Total Carbohydrate 474.8g	0%
Dietary Fiber 35.3g	0%
Total Sugars 89.3g
Protein 91.0g	0%

Vitamin D 0IU	0%
Calcium 748.5mg	0%
Iron 26.8mg	0%
Potassium 4802.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 11.5%

Carbs: 59.9%