This rich peanut red tempeh curry is vegan, gluten free and makes a great light healthy dinner or lunch option.

Tempeh Peanut Thai Red Curry [Vegan]




Cooking Time




  • 3 shallots, finely chopped
  • 2 garlic cloves, crushed
  • A thumb size piece of ginger, finely grated
  • 2 tablespoons Thai red curry paste
  • 5 1/4 ounces Chopped Tempeh
  • 1/2 can chopped tomatoes
  • 1/2 can of full fat coconut milk
  • 5 1/4 ounces baby spinach or chopped kale
  • Handful of Sugar Snap peas or Mangetout
  • 2 tablespoons smooth peanut butter
  • Salt to taste
  • TO SERVE: Basmati rice, A handful salted peanuts, A handful coriander, A squeeze of lime


  1. Add a tablespoon of olive oil to a large pan and place on a medium heat. Add the chopped shallots, garlic and ginger. Stir-fry for 4-5 minutes until the shallots start to brown.
  2. Add the curry paste and give it a good stir, then add the Tempeh Pieces and stir-fry for 3 minutes.
  3. Add the chopped tomatoes and 1 cup of water. Turn down to a gentle simmer and cook for 10 minutes.
  4. Add the sugar snap peas, coconut milk and peanut butter, mix everything together, put the lid on and cook for a further 10 minutes until you have a creamy sauce.
  5. Add the baby spinach or chopped kale, stir everything one last time and simmer for 1 more minute or until the greens have wilted. Season to taste with salt.
  6. Top with any nuts, coriander and lime and serve with rice or quinoa.