Vegetables with Red Curry Sauce (with Tempeh)

Tempeh is a plant-based protein source that originated in Indonesia. Tempeh is made from fermented soybeans that have been formed into a block, but store-bought tempeh may include additional beans and grains.   

Tempeh adds a solid dose of protein to this recipe, along with a range of minerals.   Tomato adds potassium and vitamins A and C, with the other veggies filling in the spectrum of other vitamins and minerals.   


One serve provides 360 calories, 27 g protein, 15 g fat, 26 g net carbs and P:E = 0.7.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 620 g (22 oz) broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/2-inch-thick slices
  • 550 g (19 oz) cauliflower, cored and cut into 1 ½” florets (the core can be cut into bite-sized chunks or rounds. 
  • 2.2 kg (4.8 lbs) tomatoes, roughly chopped
  • 450 g (15 oz) Swiss chard, leaves roughly chopped and stems chopped into 1 ½” pieces
  • 475 g (17 oz) red bell peppers, cut into ¾” pieces
  • 1 ?  cup (400 mL) canned lite coconut milk
  • Two tablespoons red curry paste (for vegetarians, read ingredients to make sure it does not contain shrimp paste)
  • One tablespoon  lemongrass stalks, tough outer layers removed, chopped
  • Two tablespoons basil or Thai basil, if available, chopped
  • One teaspoon sea salt 
  • Pepper to taste
  • Olive oil spray
  • 480 g soy tempeh, cut into ½” cubes (tempeh with other grains is generally lower in protein)


  • Spray a large Dutch oven or heavy high sided saucepan with olive oil spray.  Add red curry paste and cook for 1-2 minutes, add lemongrass and cook for an additional 30 seconds.
  • Add red pepper and saute for a few minutes.
  • Add cauliflower, broccoli and tomatoes, salt and pepper, and coconut milk.  Cover the pan and cook for about 5 -10 minutes until vegetables have softened but are still firm.
  • Add Swiss chard and tempeh and cook for a few more minutes until the Swiss chard has wilted and flavours to meld.
  • Sprinkle with basil and serve.

Suitable for 

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