Aubergine and Tempeh Massaman Curry

Nourishing Amy

Aubergine and Tempeh Massaman Curry

This flavour-packed curry is an all-time favourite.

Recipe provided by:


For the curry paste:

  • 1 tbsp coconut oil
  • 3 large garlic cloves, crushed
  • 1-inch piece fresh ginger, grated
  • 1 stalk lemongrass, remove top and bottom and slice
  • 1 tsp each: cumin seeds, ground coriander, cinnamon
  • 1 tbsp almond or cashew butter

For the curry:

  • 1 tbsp coconut oil
  • 1 white onion, small dice
  • 1 block tempeh (198g), cubed
  • 1 aubergine, sliced and cubed
  • 200ml coconut milk
  • 200ml vegetable stock
  • 2 tbsp tamari soy sauce

To serve:

  • 4 portions noodles or rice
  • Fresh coriander, chopped
  • Toasted cashew nuts
  • Coconut yoghurt


  • Make the curry paste by adding the oil to a frying pan and adding the crushed garlic, grated ginger, chopped lemongrass, cumin seeds, ground coriander and cinnamon and sauté for a couple of minutes until smelling fragrant. Add into a blender and whizz until smooth with the almond or cashew butter and a couple tablespoons of the measured coconut milk.
  • To make to the curry, allow the coconut oil to melt in the frying pan and sauté the onion and aubergine for 5 minutes until softening then add the tempeh cubes. Continue to fry for 5 minutes before adding the curry paste and stirring well. Pour in the coconut milk, vegetable stock and tamari soy sauce and stir. Allow to simmer for 10 minutes.
  • Meanwhile cook the rice or noodles according to packet instructions.
  • Serve the curry warm with rice or noodles, fresh coriander, toasted cashew nuts and coconut yoghurt.

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