Step 1

In a large skillet or pot over medium-high heat, add the oil and tempeh cubes. Saute for 5 minutes, flipping the tempeh frequently, until golden on most sides. Set the tempeh aside.

Step 2

Turn the heat down to medium, then add the ginger, onion and garlic to the pan. Saute for 5 minutes, or until the onions have softened and the garlic is beginning to turn golden.

Step 3

Add the curry powder, cumin, garam masala, sugar, coriander, red chili flakes and pepper. Saute for 2 minutes longer, stirring frequently, until the spices smell fragrant.

Step 4

Add the coconut milk, then fill the coconut milk can with water and pour the water into the pan as well, followed by the vegetables.

Step 5

Turn the heat to high and bring to a boil. Reduce to a simmer and simmer for 10 minutes or until the vegetables are tender and the liquid has reduced some.

Step 6

Add the browned tempeh to the pan, followed by the cilantro and lemon juice. Simmer for 2 minutes longer, stirring frequently.

Step 7

Salt to taste before serving. Enjoy!