A nourishing, plant-forward curry designed for ease, flavor, and functional support. This coconut-based yellow curry brings together hearty tempeh, grounding root vegetables, and vibrant greens in a rich, savory sauce. Lion’s Mane is stirred in at the end, blending seamlessly while offering gentle cognitive and nervous system support.
Creamy, warming, and satisfying, this dish is well-balanced for everyday meals—simple enough for weeknights, yet layered with depth from spices, fermented soy, and healthy fats. Serve with rice or noodles for a comforting, restorative bowl.
RECIPE
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Recipe by: Katie Schlegel
Ingredients:
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1 onion, diced
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1 bell pepper, sliced
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2 golden potatoes, peeled and cubed
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2 blocks tempeh, cubed
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1 broccoli crown, cut into florets
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3 garlic cloves, minced
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1 ½ Tbsp toasted sesame oil
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2 Tbsp coconut aminos
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2 ½ tablespoons yellow curry paste
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¼ cup soy sauce
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Two 13.5 oz cans full-fat coconut milk
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1 Tbsp Lion’s Mane Powder
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1 cup baby corn
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Garnish: chopped green onions, fresh cilantro, and sesame seeds
Instructions:
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Prepare the Tempeh: Cut the tempeh into cubes.
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Sauté Aromatics: In a large pot or wok, heat the toasted sesame oil and coconut aminos over medium heat. Add the onion, garlic, and bell pepper. Cook for 3–4 minutes until fragrant and softened.
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Add Curry Paste: Stir in the yellow curry paste, soy sauce, and potatoes and cook for 1–2 minutes to release the flavors.
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Add Coconut Milk: Pour in the coconut milk. Stir well to combine.
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Add Vegetables & Tempeh: Add the broccoli, baby corn, and tempeh. Stir to coat everything in the sauce.
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Simmer: Reduce the heat to low and simmer uncovered for 20–25 minutes, or until the potatoes are tender and the sauce has thickened.
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Add Lion’s Mane: Stir in the Lion’s Mane Powder and let it dissolve into the sauce.
- Serve: Garnish with green onions, cilantro, and sesame seeds. Serve hot with jasmine rice or rice noodles.
