Coconut & Peanut Butter Curry

I've made this curry several nights in a row because it was so good! I love using tempeh for protein as it yields a different level of "curry absorption" which results in an awesome flavour explosion and mouth feel. Use whatever veggies you love that are in season, I chose these veggies to keep the recipe keto/low carb. You can use regular peanut butter but the Yummee Gluten Free Chilli & Lime Peanut Butter really takes this recipe to a whole new level! Get amongst it.

Macros Per Serve: 
Calories: 319.40 kcal Net Carbs: 10.7 grams Protein: 13 grams Fat: 25.8 grams

Makes 8 servings

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

400 grams broccoli florets
800 grams bok choy roughly chopped
50 grams mushrooms sliced
50 grams yellow capsicum sliced
1 medium carrot sliced
300 grams tempeh diced
4 tbsp veggie stock powder
1 tbsp curry powder
2 tbsp grated ginger
5 grams lemongrass sliced thinly
2 red chillis sliced (leave seeds if you like it hot)
2 heaped tbsp Yummee Gluten Free Chilli & Lime Peanut Butter
1 x 400 ml can coconut milk
1 tbsp coconut oil



  1. Heat the coconut oil in a large saucepan and saute the curry powder, veggie stock, lemongrass, ginger and half of the chillis until fragrant
  2. Add the veggies and tempeh. Stir fry for 5 minutes.
  3. Add coconut milk and peanut butter and stir well to combine.
  4. Cover and allow to simmer for 25 minutes or until veggies are tender and tempeh has absorbed all the flavour. Enjoy with love.

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