Golden Tempeh Curry

Golden Tempeh Curry

Golden Tempeh Curry


  • 1/4 cup olive oil
  • 2 8-oz. pkgs. tempeh, cubed
  • 2 medium red onions, cut into 1/2-inch dice (1 cup)
  • 2 yellow bell peppers, cut into 1/2-inch dice (1 cup)
  • 1/4 cup minced fresh ginger
  • 2 14-oz. cons light coconut milk
  • 2 large mangoes, peeled and cut into 4-inch cubes, divided (2 cups)
  • 1 cup unsweetened pineapple juice
  • 2 Tbs. curry powder
  • 1 tsp. salt
  • 1/4 cup chopped chives, for garnish
  • 4 cups cooked brown rice


  1. Heat oil in large skillet over medium-high heat. Add tempeh, and cook 1 to 2 minutes per side, or until lightly golden. Transfer to plate, and set aside
  2. Reduce heat to medium. Add onions and bell peppers to skillet, and sauté 4 minutes, or until softened
  3. Add ginger, and sauté 30 seconds, or until Fragrant
  4. Stir in coconut milk, 1 cup mangoes, pineapple juice, curry powder, salt, and tempeh. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Uncover, and simmer 10 minutes more, or until thickened, stirring occasionally.
  5. Top with remaining mango cubes and chives, and serve over rice.

Serves: 4

Inspiration source:

Recipe by Myra Kornfeld


  • Coconut milk and Fruit are what distinguish Thai curries from their Indian and Asian cousins.
  • Frozen mango cubes can be found in the Freezer section of most large supermarkets and work well in this dish.
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