Vegan Keto Thai Green Curry With Tempeh

  • Author: Kind & Keto
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40


This vegan keto tempeh Thai green curry is rich and creamy with coconut and aromatic seasonings. We have used tempeh to provide a vegan keto dose of plant-based protein, which makes a perfect vegan meaty alternative to absorb all the deliciousness from the oh, so very kind & keto curry sauce!



  • ​2 tablespoons of coconut oil
  • 2 scallions, finely sliced
  • 2 medium mushrooms, sliced
  • 1 inch fresh ginger, peeled and roughly chopped
  • 1 clove of garlic1 teaspoon of ground cumin
  • 1 cup of tempeh, diced1 cup of coconut milk
  • 1 cup of vegetable stock1 cup of baby spinach
  • 1/2 green chilli, de-seeded and roughly chopped
  • 1/2 cup of cilantro
  • Juice of half lime
  • Optional to serve: ​1 cup of cauliflower rice, cooked


  1. Heat a tablespoon of coconut oil in a Dutch oven over a medium heat.
  2. Add the diced tempeh and fry for 6-8 minutes until golden brown all over.
  3. Set aside.
  4. Whilst the tempeh is cooking you can prepare the curry paste.
  5. Add the ginger, garlic, Chili, cumin, lime juice, remaining coconut oil, cilantro and 2 tablespoons of coconut milk to a food processor.
  6. Blend to form a chunky paste.
  7. Add the paste to the Dutch oven over a low/medium heat and cook for 3-4 minutes until fragrant, stirring often.
  8. Add the coconut milk and stock to the pan and bring to a boil. Stir well and reduce to a simmer for 10 minutes.
  9.  Return the tempeh to the pan along with the sliced mushrooms for 5-6 minutes until the mushrooms are cooked and the tempeh is hot through.
  10. Remove the pan from the heat and stir through the spinach until just wilted. Scatter with scallions and extra cilantro and serve alongside cauliflower rice.

  • Category: Dinner


  • Serving Size: 2
  • Calories: 423
  • Fat: 36
  • Carbohydrates: 10
  • Protein: 16

Keywords: vegan keto dinners, thai curry tempeh