Indonesian Tempeh Coconut Curry

Name: Indonesian Tempeh Coconut Curry
Cook time: 25 min
Total time: 25 min
Ingredients: 0.3 lb Tempeh, cubed; 1/4 large Bok Choy, chopped; 1/4 bunch of Scallion, chopped; 1/4 large Red Onion, diced; 3/4 clove of Garlic, minced; 1/4 thumb (1-inch piece) of Ginger, fresh, grated; 1/4 tsp Ground Turmeric; 1/8 tsp Cayenne Pepper; 1/2 tbsp Cooking Oil; 4oz Coconut Milk, full-fat, canned; 1/4 tbsp Miso Paste; 1/4 tbsp Fish Sauce, or vegan alternative; 1/4 lime of Lime Juice

This Indonesian-inspired tempeh curry brings together crispy browned tempeh, tender bok choy, and a rich coconut milk sauce scented with turmeric, ginger, and garlic. A little miso and fish sauce deepen the savory flavor, while lime juice at the end keeps the dish bright and balanced. Serve it hot for a comforting plant-forward meal with plenty of bold, aromatic character.

This Indonesian-inspired tempeh curry brings together crispy browned tempeh, tender bok choy, and a rich coconut milk sauce scente... Show more

By ChillandStir · Original recipe

Health Grade

S- · Outstanding

Time

25 min

Price

1,84 €

Calories

369 kcal

low calorie

healthy

nutritious

one pot

Method

Wash the vegetables

Rinse the bok choy, scallions, and lime under cool running water. Shake off the excess water or pat everything dry so the vegetables sauté instead of steam.

Chop and mince

Chop the bok choy into bite-size pieces, keeping the thick stems and leafy tops together. Trim and chop the scallions, separating the white parts from the green parts if you can. Dice the red onion, mince the garlic, grate the fresh ginger, and cut the lime in half so it is ready to juice at the end.

Heat the pan

Set a wok or large pot over medium-high heat and add the cooking oil. Let it heat for about 1 minute, until the oil looks fluid and shimmery.

Brown the tempeh

Add the tempeh in an even layer. Cook for 5 to 7 minutes, stirring only occasionally, until the cubes are browned on several sides and crisp at the edges.

Soften the aromatics

Add the diced onion and the white parts of the scallions to the pan with the tempeh. Cook, stirring often, until the onion softens and turns translucent, about 3 minutes.

Bloom the spices

Stir in the ground turmeric, cayenne pepper, minced garlic, and grated ginger. Cook for 1 minute, stirring constantly, just until everything smells fragrant.

Build the curry

Pour in the coconut milk and scrape the bottom of the pan to loosen any browned bits. Add the miso paste and fish sauce, then stir well until the miso fully dissolves and the sauce looks smooth and evenly golden.

Simmer the greens

Bring the curry to a gentle simmer, then add the chopped bok choy and the green parts of the scallions. Cook for 3 to 5 minutes, stirring occasionally, until the bok choy is wilted but still has a little bite and the stems are tender-crisp.

Finish and serve

Turn off the heat and squeeze in the lime juice. Stir, taste, and adjust if needed, then spoon the Indonesian tempeh coconut curry into bowls and serve while hot.

Ingredients

Method

Servings:

0.5

Main

0.5 lb Tempeh, cubed
1/2 large Bok Choy, chopped
1/2 bunch of Scallion, chopped
1/2 large Red Onion, diced

Aromatics & Spices

1 1/2 cloves of Garlic, minced
1/2 thumb (1-inch piece) of Ginger, fresh, grated
1/2 tsp Ground Turmeric
1/4 tsp Cayenne Pepper
1 tbsp Cooking Oil

Sauce & Seasoning

7oz Coconut Milk, full-fat, canned
1/2 tbsp Miso Paste
1/2 tbsp Fish Sauce, or vegan alternative
1/2 lime of Lime Juice

🧂 Plus ~7g of salt

Nutrition

Per Serving.

Calories

369 kcal

18% of Daily kcal

Protein

27 g

54% RDI

Fat

22 g

5.7g sat fat

Carbs

23 g

8% RDI

Sugar

8.6 g

17% RDI

Fiber

11 g

37% RDI

Salt

4.3 g

85% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

S- · 9.7 / 10

What others say

Click to rate

ruth_archives

3 hours ago

This sounds lovely! I'm definitely going to use a vegan soy-based fish sauce alternative to keep it strictly plant-based. Can't wait to try this with extra greens.

Ingredients

Servings:

0.5

Main

0.5 lb Tempeh, cubed
1/2 large Bok Choy, chopped
1/2 bunch of Scallion, chopped
1/2 large Red Onion, diced

Aromatics & Spices

1 1/2 cloves of Garlic, minced
1/2 thumb (1-inch piece) of Ginger, fresh, grated
1/2 tsp Ground Turmeric
1/4 tsp Cayenne Pepper
1 tbsp Cooking Oil

Sauce & Seasoning

7oz Coconut Milk, full-fat, canned
1/2 tbsp Miso Paste
1/2 tbsp Fish Sauce, or vegan alternative
1/2 lime of Lime Juice

🧂 Plus ~7g of salt

Watch

Original video

Uploaded 4 days ago

ChillandStir

89912

Indonesian Tempeh Coconut Curry

Method

Wash the vegetables

Chop and mince

Heat the pan

Brown the tempeh

Soften the aromatics

Bloom the spices

Build the curry

Simmer the greens

Finish and serve

Ingredients

Method

Main

Aromatics & Spices

Sauce & Seasoning

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

What others say

Ingredients

Main

Aromatics & Spices

Sauce & Seasoning

Watch

ChillandStir

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