Kale and Tempeh Curry

Kale and Tempeh Curry, a tasty vegan recipe, pairs well with a Grüner Veltliner wine.

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Kale and tempeh simmer in flavorful curried coconut milk for a healthy vegan meal.


  • 1 tbsp canola oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1.5 tsps curry powder
  • 1 tsp cumin
  • 1 pinch cinnamon
  • ¼ tsp turmeric
  • 4 cups kale, stem removed and coarsely chopped
  • 1 package tempeh
  • 1 14.5 oz can light coconut milk
  • ½ cup water


  1. Heat the oil in a large skillet on medium heat. Add the red bell pepper and sauté 5 minutes until begins to soften.
  2. Add the garlic, stir to combine. Cook one more minute.
  3. Gradually stir the kale into the skillet.
  4. When the kale has all been added, stir in the coconut milk and water.
  5. Add the curry powder, cumin and cinnamon. Raise the heat to bring the liquid to a gentle boil, then lower to medium and simmer covered for 10 minutes.
  6. Add the tempeh, and simmer uncovered for about 10 minutes, until the kale is tender.
  7. When the veggies are cooked to your liking, scoop and serve over rice. Basmati rice is recommended for this Indian flavored dish!


  • Add the kale in a few batches. It starts out with a lot of volume but cooks down pretty quickly.
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