Difficulty rating: Medium Serves: 2 people


Why not try this rich and creamy Thai curry? It’s packed with such delicious flavour that you’re sure to fall in love tempeh as much as we have - and safe to say, that’s no mean feat!

Recipe by Plant Proof


  • 200g soy tempeh or lupin tempeh

  • 400ml of coconut milk (typically 1 can)

  • 6 small potatoes peeled and quartered

  • 1 cinnamon stick

  • 3 bay leaves

  • 3 cardamom pods

  • 1/4 cup crushed peanuts

  • 1 cup vegetable stock

Massaman curry paste

  • 1 stick of lemon grass

  • 4 red chillies

  • 2 inch piece of ginger

  • 4 cloves of garlic

  • 2 shallots

  • 15 coriander stalks

  • 2 tsp cinnamon

  • 1 tsp ground cardamom

  • 1/2 tsp nutmeg

  • 1/2 tsp ground cloves

  • Salt and pepper to taste

To serve

  • 1 cup of rice (to be cooked)

  • Poppadoms

  • Coriander

  • Red chillies, sliced


  1. Add all curry paste ingredients into a blender and blitz well until a paste-like consistency.

  2. Heat a large saucepan with a little oil and cook the paste for 3 minutes and then add the coconut milk, stock, bay leaves, cinnamon stick, cardamom pods, peanuts and potatoes.

  3. In a frying pan with a little oil, fry the cubes of tempeh until golden (this step is optional, you can add straight to the dish but this gives it a little more texture) Once golden add straight into the curry.

  4. Keep on medium heat until potatoes have cooked through.

To serve

Serve with rice and garnish with plenty of coriander and chillies. For dipping and crunch also serve with poppadoms!