Name: Vegan Yellow Curry with Tempeh, Broccoli, and Mangetout Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Southeast Asian
Ingredients: 3 medium shallots, peeled and roughly chopped; 6 garlic cloves, peeled; 4 lemongrass stalks, tough outer leaves removed, roughly chopped; 60 g / 2 oz fresh ginger, peeled and roughly chopped; 4 birds eye chillies (more if you prefer more heat); ½ tsp salt; 2 tbsp peanut oil (optional, for paste); 3 tbsp / 45 ml peanut oil; 1½ tsp turmeric powder; 1½ tsp mild curry powder; 2 x 400 g / 14 oz cans full fat coconut milk; 1-2 tbsp tamarind puree; 1½ tbsp vegan fish sauce or soy sauce (or tamari if gluten-free); 1-2 tsp sugar; Juice of lime, to taste; 240 ml / 1 cup water (optional, to thin sauce); 300 g / 10.5 oz tempeh, sliced into 0.5 cm slices then bite-size pieces; 20 ml / 1½ tbsp soy sauce or tamari (if gluten-free), for marinating; Oil for frying (optional); 200 g / 7 oz tenderstem broccoli, cut into bite-sized pieces; 100 g / 3.5 oz mangetout, trimmed; Fresh coriander, to serve; Cooked rice, to serve (enough for 6 servings)

Jump to Recipe· 4.2 from 28 reviews

If you’re craving something vibrant, comforting, and bursting with fresh flavors, this Vegan Yellow Curry with Tempeh, Broccoli, and Mangetout Recipe is your new best friend in the kitchen. Creamy coconut milk meets fragrant turmeric and curry spices, while hearty tempeh adds that perfect plant-based protein punch. Fresh broccoli and crisp mangetout bring color and crunch, making every bite an exciting adventure. Whether you’re a seasoned vegan or simply looking to spice up your dinner rotation, this dish is satisfying, wholesome, and downright delicious.

Ingredients You’ll Need

A black bowl holds a vibrant yellow curry as the base layer, smooth and creamy, filling most of the bowl. On top and slightly to one side, there is a mound of fluffy white rice with a few small green herbs sprinkled over it. Several brown, grilled triangular pieces of tempeh are scattered on and around the rice, some dipped into the curry. Bright green leafy vegetables and a few tender broccolini sit on the side of the bowl, partially submerged in the curry. Thin slices of red chili add small pops of color, and fresh green herbs are scattered over the entire dish. The bowl is set on a dark cloth, with part of a white marbled surface visible around it. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its straightforward, vibrant ingredients. Each one plays a crucial role in creating a curry that’s rich in flavor, texture, and color. From the warm earthiness of turmeric to the tangy brightness of tamarind, these essentials come together to make a truly unforgettable meal.

Shallots (3 medium): Mildly sweet and perfect for building a flavorful curry base.

Garlic cloves (6): Adds a classic aromatic depth to the dish.
Lemongrass stalks (4): Bring fresh citrus notes that lift the curry beautifully.
Fresh ginger (60 g / 2 oz): Delivers a spicy warmth that’s essential to any good curry.

Birds eye chillies (4 or more): For heat that wakes up your taste buds—adjust to your preference.
Peanut oil (3 tbsp + more for frying): Perfect for frying aromatics and tempeh without overpowering flavors.
Turmeric (1½ tsp): The natural yellow pigment that gives this curry its signature color and health benefits.

Mild curry powder (1½ tsp): Adds complex spice without overwhelming the palate.
Full fat coconut milk (2 x 400 g cans): Creates a creamy, luscious sauce that ties everything together.
Tamarind puree (1-2 tbsp): Offers a pleasant tang that balances the richness.

Vegan fish sauce or soy sauce (to taste): Boosts umami and seasoning depth, with tamari as a gluten-free alternative.
Sugar (1-2 tsp): Just a touch to round out the flavors.
Lime juice (to taste): Brightens the entire dish with a fresh citrus zing.

Cooked rice (enough for 6 servings): The perfect canvas for pouring this vibrant curry sauce.
Tempeh (300 g / 10.5 oz): A hearty, protein-packed ingredient that soaks up all those beautiful flavors.
Soy sauce or tamari (20 ml / 1½ tbsp): For marinating tempeh and infusing more flavor.

Tenderstem broccoli (200 g / 7 oz): Provides a tender yet crisp vegetable component.
Mangetout (100 g / 3.5 oz): Adds crunch and a sweet freshness to the dish.
Fresh coriander (to serve): A fragrant, herbaceous finish that brings everything to life.

How to Make Vegan Yellow Curry with Tempeh, Broccoli, and Mangetout Recipe

A close-up top view of a silver metal pan with a mixture of finely chopped light yellow ingredients and small red bits spread unevenly inside, forming a rough circular layer around the pan with an empty center. In the middle of the pan, there is a heap of bright orange-yellow powder placed on top of the mixture. The mixture has a soft, slightly wet texture with some clumps sticking to the pan's sides. The pan has a shiny, smooth surface that reflects light, showing scratches and marks from use. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the Aromatic Paste

Start by peeling and roughly chopping your shallots, garlic, lemongrass, ginger, and birds eye chillies. Toss them in a food processor or chopper with a pinch of salt and a splash of oil if you like, then pulse until you have a finely chopped, fragrant paste. This vibrant blend is the soul of your curry, packing layers of flavor from the very first bite.

Step 2: Fry the Aromatics

Heat a large pan over low to medium heat, swirl in your peanut oil, and add your aromatic paste. Gently fry for about 5 to 10 minutes, stirring occasionally until everything turns translucent and your kitchen starts smelling like paradise. This slow cooking pulls out the sweetness and mellows the sharpness of your ingredients, laying a delicious foundation.

Step 3: Spice It Up and Add Coconut Milk

Sprinkle in turmeric and mild curry powder and stir through the fried aromatics for about a minute to toast the spices lightly. Pour in both cans of rich full fat coconut milk and stir well. Add a tablespoon of tamarind puree and a cup of water if you prefer a thinner sauce. Let this bubble away gently for 10 minutes, giving those fantastic flavors time to meld and develop.

Step 4: Season to Perfection

Now’s the time to taste your curry sauce. Add sugar, vegan fish sauce or soy sauce for that umami kick, and fresh lime juice to brighten the whole dish. Adjust slowly so your curry tastes perfectly balanced, creamy, tangy, and just a little sweet.

Step 5: Prepare and Cook the Tempeh

Slice your tempeh into half-centimeter pieces and marinate with soy sauce or tamari for about 10 minutes. You can choose to fry it in a little oil until gorgeously golden and crispy, which gives an amazing texture and flavor, or bake it on a lined tray in a 200° C / 390° F oven for 30 minutes for a lighter option. Either way, your tempeh will soak up the delicious marinade perfectly.

Step 6: Cook the Vegetables

Trim and cut your tenderstem broccoli into bite-sized pieces and lightly boil in salted water for around 3 minutes until just tender. For mangetout, a quick 30 to 60 seconds in boiling water is enough to keep their crunch and color vibrant. Drain and set aside, ready to be combined with your curry.

Step 7: Bring It All Together

Serve your warm, creamy curry sauce over steamed rice, nestling in the beautifully cooked tempeh, broccoli, and mangetout. Don’t forget a sprinkle of fresh coriander on top to add a fresh, herbaceous note that makes the dish pop.

How to Serve Vegan Yellow Curry with Tempeh, Broccoli, and Mangetout Recipe

Garnishes

Fresh coriander is a must-have here, adding a vibrant kick and fresh aroma. You might also sprinkle roasted peanuts for crunch, or a few extra chopped fresh chillies if you like a bit more heat and color. Lime wedges on the side allow everyone to adjust brightness as they wish.

Side Dishes

While the curry is fantastic on its own with rice, why not serve alongside a light cucumber salad or some simple steamed jasmine rice to complement the flavors and keep the meal balanced. For a fun twist, try serving with warm flatbreads like chapati or naan for sopping up every last drop of sauce.

Creative Ways to Present

This curry also looks stunning served in individual bowls with rice molded in a small ramekin, placed on the side like a little crown. Or, if you’re feeding a crowd, present it family style in a large colorful ceramic dish, surrounded by all the garnishes and sides, inviting everyone to dive in and enjoy.

Make Ahead and Storage

Storing Leftovers

This Vegan Yellow Curry with Tempeh, Broccoli, and Mangetout Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve the fresh flavors and creamy texture. It’s a perfect make-ahead meal that tastes even better the next day as the spices deepen.

Freezing

If you want to stash some away for busy nights, freeze your curry in portion-sized containers. The tempeh and vegetables hold up well to freezing, and the sauce stays velvety after thawing. Just give it a good stir when reheating to bring it back to life.

Reheating

Reheat gently on the stove over low heat to avoid curdling the coconut milk, stirring often until warmed through. If the curry thickens up too much, add a splash of water or coconut milk to loosen it. Microwave reheating works too, but do so in short bursts to maintain the curry’s creamy consistency.

FAQs

Can I use other vegetables instead of broccoli and mangetout?

Absolutely! While broccoli and mangetout add lovely texture and color, feel free to use veggies like bell peppers, green beans, or snap peas. Just adjust cooking times so everything stays tender-crisp and vibrant.

Is tempeh necessary, or can I use tofu instead?

You can swap tempeh for firm tofu if you prefer, though tempeh offers a nuttier flavor and firmer texture that stands up well in this curry. Press the tofu well and marinate it similarly to get the best results.

How spicy is this Vegan Yellow Curry with Tempeh, Broccoli, and Mangetout Recipe?

It has a gentle heat from the birds eye chillies, which you can easily adjust to taste. Add fewer chillies for a mild curry or more for a fiery kick—just make sure to balance with the sweetness and acidity in the sauce.

Can I make this recipe gluten-free?

Yes! Just use tamari or a gluten-free soy sauce alternative instead of regular soy or fish sauce. All the other ingredients are naturally gluten-free, making this a great choice for gluten-sensitive eaters.

What’s the best way to store fresh lemongrass if I don’t use it all?

Wrap unused lemongrass stalks tightly in plastic wrap or store them in a sealed bag in the fridge. They’ll keep fresh for up to two weeks. You can also chop and freeze lemongrass for extended storage.

Final Thoughts

Trust me when I say this Vegan Yellow Curry with Tempeh, Broccoli, and Mangetout Recipe is a total game-changer on your plant-based meal roster. It’s full of vibrant colors, exciting textures, and comforting flavors that will make you want to cook it over and over again. So grab your ingredients, roll up your sleeves, and enjoy the delicious journey of creating a curry that feels like a warm hug from the inside out.