Difficulty rating: For home cooks Serves: 2 people


Rich, creamy, tangy and well, totally moreish - this curry is a real winner! Paired with our Organic Tempeh, you really can’t go wrong.

Recipe by Better Nature



  • 200g (1 pack) of Organic Tempeh, cubed
  • 180g basmati rice

  • 1½  tablespoons coconut oil (or oil of your choice)

  • ½ small onion, finely diced

  • 3 garlic cloves, crushed

  • 1cm ginger, crushed

  • ½ teaspoon turmeric powder

  • ½ teaspoon coriander powder

  • ⅓ teaspoon cayenne pepper

  • ½ teaspoon garam masala

  • 1 teaspoon dried fenugreek

  • 1 teaspoon salt

  • 1 red pepper, finely sliced

  • 1 aubergine, sliced into chunks

  • 1 courgette, sliced into chunks

  • 2 carrots, sliced into chunks

  • 400g (1 tin) chopped tomatoes

  • 125ml coconut milk 

  • 1 bunch of coriander, to garnish

  • 2 vegan naan breads, to serve


  1. Cook your rice according to the instructions on the packet.

  2. Heat 1 tablespoon of coconut oil in a large frying pan over medium heat for 2 minutes.

  3. Add the onion, garlic, ginger and cook for 3 minutes, stirring regularly.

  4. Add the spices and salt and cook for 1 minute, stirring regularly. 

  5. Add the red pepper, aubergine, courgette and carrots to the pan and cook for 3 minutes, stirring regularly. 

  6. Add in the chopped tomatoes and coconut milk, stirring until the colour of the sauce is consistent. Bring the heat down to low, cover the pan and leave the curry at a low simmer for 15 minutes.

  7. In a separate frying pan, heat the other ½ tablespoon of coconut oil over medium heat for a minute, then add in the tempeh. Cook for 2-3 minutes, mixing regularly to ensure the cubes are evenly cooked. Once they are, add them into the curry.

  8. It’s ready! Add salt to taste, then garnish with fresh coriander and serve with the rice and some delicious vegan naan breads.


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