Low FODMAP Tempeh Coconut Curry Bowls
Hearty plant-based curry with tempeh, potatoes, and aromatic spices in creamy coconut milk. Served over fluffy basmati rice with toasted coconut.
Instructions
- 1
Cook rice according to package directions. Once done, stir in shredded coconut. Keep warm.
- 2
Heat oil in a large nonstick skillet over medium-high heat.
- 3
Add turmeric, coriander, mustard seeds, cayenne, ginger, lemongrass, and curry paste. Cook 4 minutes, stirring frequently.
- 4
Add salt, potatoes, water, coconut milk, and tempeh. Bring to a boil.
- 5
Cover, reduce heat, and simmer 15 minutes until potatoes are tender.
- 6
Stir in soy sauce, lime juice, and lemon juice. Simmer uncovered 5 minutes.
- 7
Serve curry over coconut rice in bowls.
FODMAP Notes
Use low FODMAP curry paste without garlic or onion (or make your own). Potatoes are low FODMAP. Tempeh is low FODMAP at 100g per serving. Coconut milk is safe at this portion. Light coconut milk is recommended.
Tips
- 💡 Make your own curry paste to control ingredients
- 💡 Firm tofu can substitute for tempeh
- 💡 Add more cayenne for extra heat
- 💡 Garnish with fresh cilantro and lime wedges
Recipe Notes
This vibrant curry bowl is packed with plant-based protein and warming spices. The coconut milk creates a creamy, comforting sauce that coats every bite.
Substitutions
- Protein: Firm tofu or chickpeas (watch portion)
- Potatoes: Sweet potatoes or butternut squash
- Curry paste: 1 tsp curry powder + 1/2 tsp chili paste
Storage
- Refrigerator: Keeps 4 days
- Freezer: Curry freezes well up to 2 months
- Reheating: Add splash of coconut milk when reheating
FODMAP Stacking Note
One serving is low FODMAP. Ensure curry paste is free of garlic and onion. Check tempeh ingredients for high FODMAP additives.
Related Recipes
- Low FODMAP Thai Green Curry
- Low FODMAP Tofu Stir-Fry
- Low FODMAP Vegetable Curry