Vegan Curry Recipe

Prep: 10 mins – Cook: 15 mins


  • 1 tbsp vegetable oil
  • 200g tempeh, cut into 2cm pieces
  • 1 brown onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 120g (1 ⁄2 cup) yellow curry paste (see tip)
  • 2 x 420g cans chickpeas, rinsed, drained
  • 500ml (2 cups) So Good Cashew Unsweetened milk
  • 400ml can coconut cream
  • 6 silverbeet leaves, stalk trimmed, leaves shredded
  • Steamed brown rice, to serve
  • 1 long fresh red chilli, chopped
  • 80g (1 ⁄2 cup) roasted cashews, chopped
  • 1 tbsp nigella seeds (optional)
  • Fresh basil leaves, to serve
  • Pappadums, to serve


  • Heat oil in a large saucepan over mediumhigh heat. Cook tempeh, turning occasionally, for 3 minutes or until browned. Transfer to a plate lined with paper towel to drain.
  • Add onion, celery, carrot and garlic. Stir often for 3 minutes or until softened slightly. Stir in paste until aromatic then chickpeas.
  • Pour milk and coconut cream into pan. Bring to the boil. Reduce heat to medium. Simmer for 3 minutes or until sauce thickens slightly. Stir in silverbeet. Cook for 2 minutes or until just wilted. Remove from heat and season.
  • Divide rice and curry among serving plates. Top with tempeh, chilli, cashew, nigella seeds, if using, and basil. Serve with pappadums.

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