Aubergine and Tempeh Massaman Curry

Nourishing Amy

Aubergine and Tempeh Massaman Curry

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


  1. For the curry paste:
  2. 1 tbsp coconut oil
  3. 3 large garlic cloves, crushed
  4. 1-inch piece fresh ginger, grated
  5. 1 stalk lemongrass, remove top and bottom and slice
  6. 1 tsp each: cumin seeds, ground coriander, cinnamon
  7. 1 tbsp almond or cashew butter
  8. For the curry:
  9. 1 tbsp coconut oil
  10. 1 white onion, small dice
  11. 1 block tempeh (198g), cubed
  12. 1 aubergine, sliced and cubed
  13. 200ml coconut milk
  14. 200ml vegetable stock
  15. 2 tbsp tamari soy sauce
  16. To serve:
  17. 4 portions noodles or rice
  18. Fresh coriander, chopped
  19. Toasted cashew nuts
  20. Coconut yoghurt


  1. 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.
  2. 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.
  3. Meanwhile cook the rice or noodles according to packet instructions.
  4. Serve the curry warm with rice or noodles, fresh coriander, toasted cashew nuts and coconut yoghurt.

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