Thai Red Curry with Tempeh (One-Pot!)
A simple, nourishing weeknight dinner. Packed with protein and fiber from beans, sweet potatoes, and veggies, this curry is an incredibly delicious staple.
This Thai red curry is a simple, flavorful, weeknight dinner staple. It’s made in one pot, loaded with protein and fiber, and comes together in less than 30 minutes. It’s also a great meal prep dish—the flavors get even better as the week progresses.
This is one of the easiest, most flavor-packed dishes you can make from scratch. Serve it with any grains you have on hand, and you’ll have nourishing dinners all week long.
Why Tempeh?
Tempeh is a plant-based protein made from fermented soybeans. Unlike tofu, which is made from soy milk, tempeh is made from the whole bean. It has a nutty flavor, firm texture, and significantly more fiber and protein than tofu. It’s a great alternative for those who prefer a denser texture than tofu provides.
Per 100g, tempeh has approximately 20g plant-based protein and 5 g fiber (as opposed to 9 g protein and 1 g fiber for extra-firm tofu). It’s also just incredibly delicious!
Ingredients:
Tempeh – The hearty, protein-rich base of this curry. It absorbs flavors beautifully and adds a lovely nutty flavor.
Sweet Potato – Adds warmth, natural sweetness, and thickness to the curry. It brings vitamin C, vitamin A, potassium, and fiber.
Cauliflower – Adds texture and heartiness, as well as B Vitamins, vitamin C, and vitamin K
Onion – Builds the aromatic foundation and adds natural sweetness.
Shallots – Add a gentle sweetness that balances the spice.
Garlic – Deepens the savory flavors.
Fresh Ginger – Brings warmth and brightness to the dish.
Red Curry Paste – The primary flavor driver of the curry.
Coconut Milk – Creates a creamy, broth that gives richness without heaviness.
Garam Masala – Adds additional warming spice and complexity.
Turmeric – Enhances both flavor and color.
Why You’ll Love Tempeh Curry
It’s nutrient-dense and deeply comforting without feeling heavy.
It’s incredibly satisfying from an abundance of plant-based protein, nourishing sweet potatoes, and hearty vegetables.
It gets better the next day. The flavors deepen overnight, making leftovers better and better throughout the week!
It’s made with simple ingredients in just one pot! Perfect for nights where you don’t have a lot of time to spend in the kitchen but want a deeply nourishing meal.
Later in the week, I had a pot of beans cooked and added them into the curry. It was absolutely fabulous—highly recommend adding any beans you have on hand to your curry!
Thai Red Curry with Tempeh (One-Pot!)
Ingredients
- 1 White Onion, Diced
- 3 cloves Garlic, chopped
- 1 Shallot, Diced
- 1 tsp Ginger, Chopped
- 1 (4-oz) Jar Thai Curry Paste
- 2 tbsp Coconut aminos/tamari
- 2 (15-oz) cans Coconut milk
- 1 (8-oz) package tempeh, cubed
- 1.5 cups sweet potato, diced (approx. 1 large)
- 1.5 cups cauliflower, chopped (approx. 1 medium)
- 1 cup kale, chopped
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tbsp lemon juice
- salt to taste
Instructions
- Heat a large pot over medium heat with a drizzle of oil or water. Add the diced onion and sauté for 3–4 minutes, until soft and lightly translucent.
- Add garlic, shallot, and ginger. Cook for 1–2 minutes until fragrant.
- Add the Thai red curry paste and stir for about 1 minute.
- Add tempeh, sweet potato, and cauliflower. Stir well so everything gets coated in the curry paste. Let cook for 1–2 minutes.
- Add coconut aminos (or tamari) and both cans of coconut milk. Stir to combine, then add garam masala and turmeric. Bring to a gentle simmer.
- Cook uncovered for 15–20 minutes, until the sweet potatoes are fork-tender and the cauliflower is soft.
- Stir in the kale and lemon juice. Cook another 2–3 minutes until the kale wilts. Taste and adjust salt as needed.
- Serve with rice and garnish with fresh herbs.
Notes
- Cauliflower can be substituted with any cruciferous vegetable of choice.
- Store in an airtight container in the fridge for 4–5 days. The flavors deepen over time.