Chickpea n Tempeh in red Thai curry

Hello Tempayy

Enjoy this Hello Tempayy recipe? Why not try their tempayy bhurji too?

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300 gm Chickpeas, cooked

300 gm Natural Hello Tempayy cubes

200 ml Coconut milk

1 Red onion, thinly sliced

200 gm Tomato, diced

1 Bell pepper, seeded and cut into thin strips

150 gm Eggplant, ends trimmed, diced

3 tbsp Red curry paste

1 bunch Coriander leaves, chopped

3 tsp Green chillies, seeded and finely chopped

3 tsp Garlic cloves, minced

1 tbsp Brown sugar

1 tbsp Coconut oil

Enjoy this Hello Tempayy recipe? Why not try their tempayy bhurji too?


  • In a large pan melt coconut oil. Add onions and cook for 2 minutes, until it begins to sweat. Add green chillies, garlic, sauté for a minute until fragrant. Add in bell pepper, eggplant and cook for 3 minutes, until the eggplant softens.
  • Add red curry paste and brown sugar and stir to coat the vegetables. Avoiding any lumps of curry paste pour in coconut milk and stir to combine until the milk takes on the colour of the curry paste. Stir in diced tomatoes and chickpeas and bring to a gentle simmer for 5 minutes.
  • Once the gravy is simmering, add in the tempayy cubes, and stir for 4-5 minutes. Remove the pan from the heat.
  • Garnish the dish with coriander and serve over steamed rice.

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