5 minute low FODMAP Vietnamese Coconut & Tempeh Curry

This is a deliciously simple curry! Tempeh is a fermented soybean block. We know it's not a very appealing description, but when prepared right, it tastes like sausage or chorizo; meaty and substantial! It is not as readily available as tofu but can be found in most good health stores.
Serves: 5
Prep & Cook time: 5 minutes but may take 12-20 minutes, depending on your knife skills and gas versus electric hob
Difficulty: Easy

A thumb-sized piece of fresh ginger,
1/2 red chilli
1 x 300g pack of tempeh (if not available substitute with firm tofu/oyster mushrooms)
green part of a small bunch of scallions
2 red peppers (250g)
1 courgette (300g)
220ml of full fat coconut milk  
400ml water
4 tbsp tamari/soy sauce
Juice of 2 limes
2 tbsp maple syrup
2 tbsp curry powder
1 tsp salt
½ a head of pak choi,
small bunch of fresh coriander
1 pack bean sprouts

Serving suggestion: brown rice, brown rice noodles or quinoa


  • Finely chop the block of tempeh into small cubes.
  • Finely chop the ginger, the scallion green tops and the chilli (removing the seeds if you don’t like it hot).
  • Put a non stick wide bottom pan on a high heat and add 1 tablespoon of oil. Once the pan is hot add the prepped tempeh, ginger, chilli and scallion greens. Cook for 3 minutes stirring occasionally.
  • While these are cooking finely chop the courgette and the red peppers.
  • Add the courgette and red peppers and the salt and cook for a further minute or two.
  • Add the sauce ingredients - the coconut milk, tamari/soy sauce, maple syrup, juice of the limes, curry powder and the water and bring to the boil.
  • While this is coming up to temperature, finely chop the coriander and the 1/2 head of pak choi and add. Once boiling you can remove from the heat or reduce to a gentle simmer and cook for further 10 minutes to concentrate the flavour.
  • Taste and season with salt and black pepper.
  • Serve with brown rice/brown rice noodles or quinoa

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