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Tempeh Massaman Curry

Why not try this rich and creamy Thai curry? It’s packed with such delicious flavour that you’re sure to fall in love tempeh as much as we have - and that’s no mean feat.

60 min


200g Organic Tempeh
400ml of coconut milk
6 small peeled and quartered potatoes
1 cinnamon stick
3 bay leaves
3 cardamom pods
1/4 cup crushed peanuts
1 cup vegetable stock
1 stick of lemongrass
4 red chillies
2 inch piece of ginger
4 cloves of garlic
2 shallots
15 coriander stalks
2 teaspoons cinnamon
1 teaspoon ground cardamom
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
Salt and pepper to taste
1 cup of rice (to be cooked)
Handful of coriander
Sliced red chillies


Add all curry paste ingredients into a blender and blitz well until a paste-like consistency.

Heat a large saucepan with a little oil and cook the paste for 3 minutes and then add the coconut milk, stock, bay leaves, cinnamon stick, cardamom pods, peanuts and potatoes.

In a frying pan with a little oil, fry the cubes of tempeh until golden (this step is optional, you can add straight to the dish but this gives it a little more texture) Once golden add straight into the curry. Keep on medium heat until potatoes have cooked through.

Serve with rice and garnish with plenty of coriander and chillies. For dipping and crunch, serve with poppadoms.

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