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Lemongrass Turmeric Curry

with Marinated Tempeh

This is one of my go to recipes. I keep making it exactly like that again and again because it is so easy and delicious! There are three steps to this recipe: making the curry, the rice and the marinated tempeh. The key is to have a great curry paste from an organic store. I hope you enjoy it as much as I do.


for the curry

  • 1 can of coconut milk (normal fat content)

  • 3-4 cups of vegetables of your liking (rainbow colors)

  • 2 spoons of curry paste (I love lemongrass-turmeric)

  • 1 spoon of coconut oil

  • a splash of tamari/shoyu

  • optional splash of umeboshi plum vinegar

  • a tiny little bit of honey

  • fresh cilantro

  • fresh thai basil

  • a splash of fresh lemon juice


for the tempeh

  • 1 tempeh

  • a splash of tamari/shoyu

  • 1/2 spoon of honey

  • 1 spoon of coconut oil


for the rice

  • 1 1/2 cups of basmati/jasmine rice

  • 2 1/2 cups water


  1. Start by making the rice. Adding all ingredients and bringing to a boil. After that let it simmer until the rice is done. Keep it covered all the time.

  2. For the curry: Prepare the vegetables, cutting and slicing. Heat the coconut oil in a pan. Add the curry paste. Carefully cook for about 2-3 min, then add the coconut milk. Let it warm up and add the vegetables. Once the vegetables cooked to your liking, add all the remaining ingredients and switch off the heat.

  3. For the marinated tempeh: Slice the tempeh the way you like it. Put coconut oil in a frying pan. Add tempeh and fry from both sides on pretty high heat. Once brown, turn the heat down, add tamari/shoyu and honey. Be careful to not get hurt by the hot splashes. Mix and turn until tempeh is covered and crispy on both sides.

  4. Serve by placing rice, curry and tempeh in a bowl. Sprinkle some cilantro, maybe some cashew nuts on top and enjoy!

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