Tempeh Curry

This recipe is based on a chicken curry recipe. We don’t eat chicken, but that might be a substitute for the tempeh if you prefer a meat option.

Tempeh Curry with Spinach

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 4 servings


  • 3 Tbsp Extra Virgin Olive Oil
  • 1 pkg Tempeh diced
  • 1 Vidalia onion diced
  • 3 cloves Garlic minced
  • 1 bag Baby Spinach
  • 3 Tbsp Curry Powder
  • 1 tsp Cinnamon ground
  • 1 tsp Paprika
  • 1/2 tsp Ginger Root grated
  • 1/2 tsp Cayenne Pepper
  • Salt and Pepper to taste
  • 1 cup Plain Yogurt (remember to use plain, not flavored)
  • 3/4 cup Coconut Milk
  • 1/2 Lemon juiced


  • Heat up the olive oil in a frying pan
  • Add tempeh
  • Sauté onion
  • Add baby spinach and cook down
  • Add garlic and spices
  • Add lemon juice and yogurt
  • Add coconut milk a little bit at a time and let it thicken

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