Keto Spanish Tempeh Light Coconut Curry

About this Spanish curry

Keto Spanish Tempeh Light Coconut Curry is a Spanish main built around tempeh (certified gluten-free). It takes about 35 min from start to finish, 10 minutes of prep and 25 minutes of cooking, and serves 4.

Cooking method: curry. Difficulty is rated medium. Vegan, and marked gluten-free in our data.

Good for: keto, meal prep, one-pot wonders.

Ingredients

Quantities are for 4 servings. Change the servings in the app to rescale them automatically.

• 300 g tempeh (certified gluten-free), cubed
• 200 ml light coconut milk
• 1 cup roasted peppers, chopped
• 1 onion, sliced
• 1 tbsp grated ginger
• Seasoning: smoked paprika, garlic and saffron
• Sauce: 3 tbsp olive oil and 1 tbsp sherry vinegar
• 2 tbsp olive oil
• 1/2 avocado, sliced
• Salt and black pepper, to taste

Method

1. Step 1. Soften the onion and ginger in a little oil for 4 minutes.

   Heat

   Medium to high, stir or flip now and then

   Look for

   Golden-brown edges, a steady sizzle and a toasty smell.

   Why it matters

   Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.

   Avoid

   Overcrowding the pan: the temperature drops and food steams. Cook in batches.

2. Step 2. Stir in the smoked paprika, garlic and saffron and cook for 1 minute.

   Heat

   Keep the heat steady

   Look for

   The new ingredient is coated and the mixture returns to a gentle bubble.

   Why it matters

   Adding things in order lets each ingredient cook for just the right time.

   Avoid

   Dumping everything in at once: delicate items turn mushy before tougher ones are done.

3. Step 3. Add the tempeh and coat in the spices.

   Heat

   Keep the heat steady

   Look for

   The new ingredient is coated and the mixture returns to a gentle bubble.

   Why it matters

   Adding things in order lets each ingredient cook for just the right time.

   Avoid

   Dumping everything in at once: delicate items turn mushy before tougher ones are done.

4. Step 4. Pour in the coconut milk and 100 ml water; simmer for 25 minutes.

   Heat

   Keep the heat steady

   Look for

   The new ingredient is coated and the mixture returns to a gentle bubble.

   Why it matters

   Adding things in order lets each ingredient cook for just the right time.

   Avoid

   Dumping everything in at once: delicate items turn mushy before tougher ones are done.

5. Step 5. Add the roasted peppers for the last 5 minutes.

   Heat

   Keep the heat steady

   Look for

   The new ingredient is coated and the mixture returns to a gentle bubble.

   Why it matters

   Adding things in order lets each ingredient cook for just the right time.

   Avoid

   Dumping everything in at once: delicate items turn mushy before tougher ones are done.

6. Step 6. Finish with parsley and serve hot.

   Heat

   Warm plates

   Look for

   Hot food on warm plates with a fresh, bright garnish on top.

   Why it matters

   Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.

   Avoid

   Waiting too long: the dish cools and crisp parts go soft.

Chef's tip

Cook in olive oil or avocado oil and add sliced avocado for extra fat.

Equipment you will need

• Heavy pan with lid
• Wooden spoon
• Chopping board and knife

Nutrition per serving

Estimated per serving: 591 kcal, 24 g protein, 9 g carbohydrate and 51 g fat. Roughly 16% of the energy comes from protein, 6% from carbohydrate and 78% from fat, using standard energy values.

Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.

When to cook Keto Spanish Tempeh Light Coconut Curry

• 🥑 KetoUnder 10 g net carbs, high in healthy fat.
• 🍱 Meal PrepCook once, eat all week.
• 🍲 One-Pot WondersMinimal washing up, maximal taste.

Substitutions and variations

• Swap the main protein for firm tofu, chickpeas or paneer. Add tofu near the end so it keeps its shape.
• For a milder sauce, use less curry paste and stir in extra coconut milk at the end.
• If the sauce is thin, simmer it uncovered for a few minutes before serving.

Frequently asked questions about Keto Spanish Tempeh Light Coconut Curry

More Spanish recipes

• Low-Carb Spanish Cod Light Coconut Curry35 min · 421 kcal
• Lean Spanish Chicken Light Coconut Curry35 min · 292 kcal
• Low-GI Spanish Beef Light Coconut Curry35 min · 311 kcal
• Heart-Smart Spanish Salmon Light Coconut Curry35 min · 363 kcal
• Paleo Spanish Egg Light Coconut Curry35 min · 508 kcal
• Chicken Paella1h · 542 kcal
• Shrimp Paella1h · 485 kcal
• Squid Paella1h · 459 kcal

All Spanish recipesOpen in the interactive app