Instructions

1. Pan-Fry the Tempeh
Heat olive oil or coconut oil in a large pot over medium-high heat. Add the tempeh slices and cook for about 5 minutes, turning halfway through, until they’re golden and crispy on both sides. Remove from the pot and set aside.

2. Sauté the Aromatics
Using the same pot, add the mushrooms, red chilies, and bay leaves. Stir-fry for about 3 minutes until the mushrooms soften and release their earthy aroma.

3. Cook the Vegetables
Add the carrots, green peas, and asparagus to the pot. Stir everything together and cook for another 3 minutes, letting the vegetables begin to soften while retaining their vibrant color.

4. Build the Curry
Stir in the curry paste and coconut milk. Mix well until everything blends into a smooth, creamy sauce. For a vegan-friendly option, use plant-based curry paste to keep the dish flavourful.

5. Simmer to Perfection
Bring the curry to a gentle boil, then reduce the heat to low. Let it simmer for 15 minutes, allowing the vegetables to cook through and the flavours to meld beautifully.

6. Dish It Up
Serve the rich, aromatic curry over a warm bed of rice for a satisfying, complete meal.

7. Add the Final Touch
Sprinkle freshly chopped cilantro on top for a burst of freshness and colour before serving. Enjoy!