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+ servings
Mango Tempeh Curry

Mango Tempeh Curry

Yields 2 - 3 servings
Author Dianne Wenz


  • 1 tablespoon coconut oil
  • 2 tablespoons tamari
  • 8 oz package of tempeh
  • 1 medium red onion diced
  • 1 teaspoon sea salt divided
  • 1 red bell pepper chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 large mango peeled and diced
  • 1 1/2 cup coconut milk not coconut beverage
  • 1/2 cup pineapple juice
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes optional
  • 3 cups cooked brown rice for serving
  • 1/4 cup fresh cilantro chopped, for serving


  1. Melt the coconut oil in a large pan over medium heat. Mix in the tamari, and then add the tempeh. Flip the tempeh cubes around in the coconut oil-tamari mixture with a spatula to coat it on all sides. Cook for about 2 minutes per side, until each side is lightly golden.
  2. Add the onions and a pinch of salt to the pan, and continue cooking, stirring frequently, until the onion is translucent and fragrant. Add the bell pepper, garlic, and ginger to the pan and cook for about 5 more minutes, until the vegetables begin to soften.
  3. In a small bowl, whisk together the the coconut milk, pineapple juice, curry powder, crushed red pepper flakes if using, black pepper and the remaining salt. Add the mixture to the pan along with the diced mango.
  4. Bring the mixture to a boil, and then lower the heat and allow the dish to simmer for 15 minutes, stirring occasionally.
  5. Serve over brown rice, garnished with chopped cilantro.