Vegan Thai red tempeh curry

Vegan Thai red tempeh curry with tempeh, red curry paste, cashew milk, bamboo shoots and macadamia nuts – creamy, nutty and pleasantly spicy.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 520 kcal per serving
• Protein: 28 g
• Fat: 38 g
• Carbs: 18 g

Ingredients

• 250 g tempeh
• 2 tbsp curry paste (vegan)
• 300 ml cashew milk
• 100 g bamboo shoots
• 40 g macadamia nuts
• 1 tbsp olive oil

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Cut the tempeh into chunky cubes. Heat the olive oil in a frying pan and fry the tempeh until golden brown and crisp all over.
2. Add the red curry paste to the tempeh and toast it briefly until intensely fragrant. This makes the flavour rounder and fuller.
3. Pour in the cashew milk and stir until smooth. Add the bamboo shoots and let the curry simmer gently until the sauce is creamy.
4. Roughly chop the macadamia nuts. Stir a small amount straight into the curry if you'd like a bit more texture.
5. Season the curry to taste and take it off the heat. The sauce should be creamy, spicy and well combined.
6. Spoon the red tempeh curry into bowls and scatter over the macadamia nuts. Rice or steamed veg go well with it.

Good to know

This curry is quick to make but still tastes like a proper dinner. Creamy, spicy, with bite – and no unnecessary frills.

Swaps

Cashew milk → coconut milk (much creamier); macadamia nuts → walnuts (more omega-3 fatty acids); tempeh → tofu (milder, also plenty of protein); olive oil → avocado oil (heat-stable, mainly monounsaturated fats)

Allergens

Contains soya and tree nuts; depending on the curry paste, chilli and other allergens may be included. For children, season more mildly; in pregnancy, use pasteurised cashew milk and tempeh that has been stored hygienically.

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