• 1 teaspoon canola oil
  • 1 package (about 2/3 of a pound) of tempeh, cubed
  • 1 large sweet potato, diced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 tablespoon curry powder
  • 1 14-ounce can coconut milk
  • cup fresh basil, finely chopped
  • 2 tablespoons soy sauce


  1. Heat the oil in a large non-stick frying pan or wok.

  2. Fry the tempeh, turning occasionally, over medium heat until slightly browned on all sides.

  3. While tempeh is cooking, steam sweet potato, peppers, garlic and onions for five to ten minutes or until cooked (if you don't have a vegetable steamer, you can boil the vegetables for ten to fifteen minutes instead).

  4. When both tempeh and vegetables are cooked, combine them in the frying pan or a large saucepan with curry powder, coconut milk, basil, and soy sauce.

  5. Cook over medium heat for about ten minutes.

  6. Serve over jasmine rice (or regular rice, if you want to be boring).

  7. Serves four to six.

  8. Tofu or seitan can be substituted for tempeh in this recipe.

SoYouWanna know more? Check out our full-length article SYW be a vegan?