Easy Creamy Peanut Tempeh Curry

Easy Creamy Peanut Tempeh Curry has both comforting and exciting flavors. With the combination of protein-rich tempeh, delicious seasonings, and a creamy peanut butter it creates a symphony of taste that’s satisfying.

This Asian inspired vegan tempeh curry has exotic and comes together in about 30 minutes only. Its simple to cook and a delight to the taste buds.

About Tempeh

It is a traditional Indonesian plant-based food made from fermented soybeans. Along with being a great source of plant protein, tempeh also provides prebiotic fibers which are excellent for gut health. It has a dense chunky texture and has a strong fermented and earthy flavor.

I love to cook tempeh and my air fryer tempeh bacon is one of my favorites.

For a quick lunch or weeknight dinner my family loves tempeh stir fry. I also use as stuffing in my wraps. For appetizers, I like to serve tempeh crostini and tempeh stuffed mushrooms.

Why you will this recipe

Healthy and protein packed
Simple and Quick
One pan meal
Ready in 30 minutes

Ingredients

Ingredients notes

Oil – sesame oil or olive oil both works great.

Tempeh – original tempeh meaning uncooked and unflavored tempeh works here. it is easily available in any store.

Bell peppers – I used red and green bell peppers in this tempeh curry recipe but you may use any colored bell peppers.

Peanut butter – Creamy peanut butter works best here. If desired chunky peanut butter can also be used but make sure its unflavored and unsweetened.

Vegetable broth – this gives a nice texture and taste to the curry.

Coconut milk – I like to use beverage style coconut milk instead of full flat coconut milk in my recipes. It keeps my recipes low in calories yet has the same comfort taste.

Tomato puree – just a little tomato puree gives a nice taste to this curry.

Soy sauce – low sodium soy sauce works great. You may use tamari for gluten free option.

Sriracha – this gives a nice kick along with some extra flavor.

For detailed measurement of ingredients please scroll down to the bottom of this post.

How to make

Firstly I heated a nonstick pan and greased it with cooking spray. Then, I placed the tempeh slices in it in a single layer and cooked from all sides until each slice was golden brown in color. With the help of tongs, I took each slice out in a plate and kept aside.

Secondly, in the same pan, I heated oil and sauteed scallions and garlic.

Next, I tossed in bell peppers and sauteed for 30 seconds.

Thereafter, I added peanut butter, vegetable broth and coconut milk to it. I whisked it with the spatula at high flame until peanut butter blended well. This takes about 4-5 minutes

Afterwards, I added soy sauce, tomato puree, sriracha sauce, salt and pepper. I mixed everything well and cooked again for 4-5 minutes over medium flame.

After that, at a low flame, I folded in cooked tempeh. I turned off the flame and let it rest covered for 2 minutes.

Lastly, I garnished with green onions and served over the bed of steamed rice.

This was the best tempeh curry and we all loved it. In fact my family wanted me to make it more often.

Hence, I promise this peanut tempeh curry will be on your favorite list.

Serving tips

• Rice – Serve it over the bed of steamed rice or boiled brown rice. Even quinoa tastes great with it. You may even serve it with mushroom fried rice or schezwan fried rice also.
• Noodles – Stir fry noodles pairs amazingly with it.
• Salad – Enjoy it with cabbage salad as a side.

Storage tips

This tastes best when served immediately but the leftovers can be refrigerated in an air tight glass container for about a week. Warm it well in the microwave before serving. If you feel it has thickened a bit then add little vegetable broth to it and warm it on the stove top. Adjust its salt and spice as per taste.

Expert tips

• Do not overcook the bell peppers. They should be crunchy and cooked but not mushy.
• It is important to let the curry cook until peanut butter blends well in it for the best results.
• While cooking tempeh, make sure to keep flipping each slice to all the sides so they are evenly cooked from all sides.

More related recipes

Tofu Meatballs Curry
Thai Red Curry
Butternut Squash Curry
Mushroom Masala Curry
Black Bean Curry
Asian Tofu Curry

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