Malaysian-Style Coconut Curry with Tempeh and Vegetables

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and aromatic coconut curry loaded with tempeh, eggplant, and okra, simmered in a spiced Malaysian-inspired curry sauce. This Asian Fusion-inspired vegan recipe, ready in about 40 minutes, pairs tempeh, cubed, eggplant, diced, okra, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 3 Asian Fusion cuisine 350 cal/serving

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Ingredients

200 grams tempeh, cubed
150 grams eggplant, diced
100 grams okra, sliced
400 ml coconut milk
2 tablespoons red curry paste
1 medium onion, finely chopped
3 garlic cloves, minced
2 tablespoons vegetable oil
1 lemongrass stalk, bruised
1 teaspoon turmeric powder
1 teaspoon brown sugar
1 tablespoon lime juice
2 tablespoons fresh cilantro, chopped
1/2 teaspoon salt
200 ml water

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large saucepan over medium heat. Add 1 medium finely chopped onion and 3 minced garlic cloves, sautéing for 3 minutes until soft and translucent.
Step 2: Stir in 2 tablespoons red curry paste, 1 teaspoon turmeric powder, and 1 bruised lemongrass stalk, cooking for 2 minutes until fragrant.
Step 3: Add 200 grams cubed tempeh and 150 grams diced eggplant, stirring to coat with the curry paste.
Step 4: Pour in 400 ml coconut milk and 200 ml water. Bring to a gentle simmer, cover, and cook for 15 minutes until the eggplant is tender.
Step 5: Add 100 grams sliced okra, 1 teaspoon brown sugar, and 1/2 teaspoon salt. Simmer uncovered for 5 more minutes until okra is cooked but still crisp.
Step 6: Remove the lemongrass stalk, stir in 1 tablespoon lime juice and 2 tablespoons chopped fresh cilantro. Adjust seasoning to taste and serve hot with steamed rice.