Vegan Thai Tempeh Coconut Curry (Instant Pot One-Pot Meal)
This vegan Thai coconut curry is made in the Instant Pot with tempeh, creamy coconut milk, bold red curry paste, and tender veggies. One-pot, plant-powered comfort food!
- Prep Time: 8 minutes
- Cook Time: 4 minutes
- Total Time: 20 minutes
- Yield: 3–4 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: Thai-Inspired Vegan
Ingredients
1 block tempeh (8 oz), cubed
1 tbsp olive oil or neutral oil
1 small onion, chopped
2 cloves garlic, minced
1 tbsp grated ginger
2 tbsp Thai red curry paste (adjust to taste)
1 can (14 oz) full-fat coconut milk
1/2 cup vegetable broth
1 tbsp soy sauce or tamari
1 tsp maple syrup (optional)
1 cup chopped vegetables (bell pepper, zucchini, carrots, etc.)
Juice of 1/2 lime
Fresh cilantro and chili flakes (for garnish, optional)
Instructions
1. Turn Instant Pot to “Sauté.” Add oil, onion, garlic, and ginger. Cook 2–3 minutes.
2. Add curry paste and sauté 1 minute to bloom flavor.
3. Add tempeh, coconut milk, broth, soy sauce, maple syrup, and chopped vegetables. Stir well.
4. Seal lid and cook on High Pressure for 4 minutes.
5. Let pressure release naturally for 5 minutes, then quick release.
6. Stir in lime juice. Taste and adjust seasoning.
7. Serve hot over rice or noodles. Garnish with cilantro or chili flakes.
Notes
Add tofu cubes for extra protein.
Use green curry or peanut sauce as variation.
Spinach or kale can be stirred in post-cook.
Steaming tempeh first reduces bitterness but is optional.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 550mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg