Friday, May 30, 2014

Vegan Recipe - Thai Tempeh & Vegetable Red Curry

I'd like to introduce you to our guest chef, Emma, of Coconut and Berries.

As a child, Emma didn't like food. By her late teens, food had become the enemy. Fast forward a few years when, at university, Emma was first introduced to veganism. A plant-based diet appealed to her and turned things around. In fact, Emma credits a vegan diet for her personal recovery.

Emma now embraces healthy, vegan food. She loves to cook and shares her unique, and delicious, creations on her blog. I found "drool worthy" dishes like a stunning Rustic Beetroot Galette and beautiful Raw Mango Coconut Tartlets. How about Polenta Porridge with Apricot for breakfast or a snack of Summer Rolls. Each recipe includes beautiful photos and clear instructions. Emma often provides a few additional tips, like how to sprout beans and legumes for the summer rolls.

I enjoy visiting Coconut and Berries and have learned a lot from Emma. I hope you'll stop by and check out her blog.

Emma has graciously allowed me to repost one of her recipes here, on Reduce Footprints. I've tried this dish and it is lovely!

Thai Tempeh & Vegetable Red Curry

Serves: 2

Vegan Recipe - Thai Tempeh & Vegetable Red Curry


  • 1T Coconut oil (divided)
  • 1/2 8oz Pkg tempeh, cut into triangles or cubes (Emma used a variety with sea vegetables, hence the black bits…)
  • 1 1/2-2T Red curry paste (check the label for shellfish!)
  • 3/4C/1/2Can Coconut milk
  • 1/2T Tamari
  • 1/2T Coconut sugar
  • 1T Lime juice
  • 100g/3.5oz/1 1/2C Halved mushrooms
  • 100g/3.5oz Sugar snap peas
  • 100g/3.5oz Baby corn, halved lengthwise
  • Handful of Thai basil (you could also use fresh coriander but Thai basil is really really good!)


  • If you’re cooking rice, make sure to get that going before you do anything else.
  • Sauté the tempeh in 1/2T Coconut oil over medium-high heat, flipping to get it brown on all sides.
  • Heat the remaining 1/2T coconut oil in a pot over medium heat and add the red curry paste. Stir for a minute just to toast the spices and bring the flavours out.
  • Stir through the coconut milk, tamari, coconut sugar and lime.
  • Add vegetables, cover, and simmer for about 5 minutes, just until vegetables are tender.
  • Stir through the Thai basil leaves.
  • Serve with brown rice, rice noodles or another grain.

You can find the original recipe HERE. Be sure to read the entire post ... Emma includes some great tips for getting meals on the table fast.

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.

Recipe and photo courtesy of Emma at Coconut and Berries