Orange Tempeh Curry

Delicious and easy vegan Orange Tempeh Curry. It's best served with Basmati Rice.
Course Main Course
Cuisine Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 259kcal
Author Elephantastic Vegan


  • leftovers from 2 oranges or 1 whole orange
  • 3/4 cup full-fat canned coconut milk
  • 3/4 cup tomato purée*
  • 1 onion
  • 1 garlic clove
  • tempeh about 4 inches
  • ginger about 1 inch
  • 1/2 cup water


  • Take the leftovers from the oranges and put it in a kitchen processor and chop. Or if you have a whole orange press the juice out of it and then chop the leftovers.
  • Peel and cut the ginger.
  • Put the water in a small pot, mix in the orange scraps & ginger and heat it up for about 5 minutes.
  • Put the water and orange scraps in a blender (let it cool off first or take out the middle part of the lid and cover it with a clean kitchen towel) and blend until it's a nice cream. Add coconut milk and sieved tomatoes and blend again.
  • Dice onion and garlic and put it in a hot pan with a little olive oil. Heat it for minute or two.
  • Dice tempeh and add it to the pan.
  • When the tempeh begins to brown, add the orange-mixture to the pan. Use a sieve to eliminate bigger chunks.
  • Reduce heat and let it simmer for about 10 minutes.
  • When the mixture begins to thicken a bit, it's ready to serve.


*I used store-bought tomato purée (with salt, no additional herbs) for this recipe - it's often canned or in cartons, not to confuse with tomato paste which is thicker in consistency.
The Curry is best served with some Homemade Garlic Naan and Basmati Rice.


Calories: 259kcal | Carbohydrates: 24g | Protein: 4g | Fat: 18g | Saturated Fat: 16g | Sodium: 44mg | Potassium: 816mg | Fiber: 4g | Sugar: 13g | Vitamin A: 650IU | Vitamin C: 50.7mg | Calcium: 72mg | Iron: 4.7mg