A bowl of curry noodle soup with tempeh.

Tempeh Coconut Curry Noodles

Recreate your favorite takeout menu selections with this Indian-inspired dish, tempeh coconut curry. Adding some spice to your life makes making flavorful meals that align with your health goals easier.

Spices are abundant in plant-based compounds with disease-fighting and anti-inflammatory properties. Specifically, ginger has characteristics that may benefit people with type 2 diabetes since it may positively influence fasting blood glucose and hemoglobin A1C.1

This recipe is a plant-based dish. Plant-based diets may reduce the risk of cardiovascular disease, hypertension, cancer risk, and other health-related issues at greater risk for people with diabetes.2

Makes 4 servings
Serving Size: ¼ mixture
Prep Time: 2 hours
Cook Time: 15 minutes

Ingredients for tempeh coconut curry noodles

  • 7 oz tempeh
  • 1 tbsp unsalted, natural smooth peanut butter
  • ¼ tsp sesame oil
  • 5 tbsp low-sodium soy sauce or coconut aminos
  • 10 oz baby bella mushrooms, sliced
  • ½ tsp olive oil
  • 3 cups low-sodium vegetable stock
  • 1 can lite coconut milk
  • 3 tbsp ground ginger
  • ¼ cup lemon juice
  • 1 tbsp ground turmeric
  • 2 tbsp curry powder
  • 1 tbsp smoked paprika
  • 1 tsp ground black garlic
  • 3 tbsp water
  • 90g green tea buckwheat noodles (about 1 cup dry)
  • 1 tbsp sesame seeds

Directions for tempeh coconut curry noodles

  1. Chop tempeh into 1-inch cubes.
  2. In a reusable bag, marinate tempeh with peanut butter, sesame oil, water, and 1 tbsp soy sauce or coconut aminos. Allow tempeh to marinate at room temperature for 1 hour, or for 3 hours in the refrigerator.
  3. Once the tempeh is done marinating, place a deep-dish pan on medium heat. Add in sliced baby bella mushrooms and tempeh with olive oil and sauté for approximately 10 minutes. Set aside.
  4. In a large pot on medium heat, combine vegetable stock, coconut milk, ginger, lemon juice, turmeric, curry powder, smoked paprika, black garlic, and remaining soy sauce. Mix until thoroughly.
  5. Once combined, then, bring the temperature down to simmer.
  6. In a small pot, bring water to a boil. Cook the noodles according to package instructions.
  7. Assemble a bowl with the broth, tempeh, mushrooms, and noodles.
  8. Enjoy!

Scroll down to see the nutrition facts for this recipe!

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Nutrition facts

Per Serving

  • calories: 375
  • carbohydrate: 36g
  • fat: 18g
  • fiber: 6g
  • potassium: 700mg
  • protein: 17g
  • sodium: 874mg
  • sugar: 5g

Disclaimer: Type2Diabetes.com does not provide any express or implied warrant toward the content or outcome of any recipe.

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