Step 1

Preheat the oven to 425ºF.

Step 2

Place onions and bell peppers on a large baking sheet. Add 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Toss to coat and arrange in a single layer. Roast until the vegetables are golden, tossing once halfway through, 20 to 25 minutes.

Step 3

Meanwhile, crumble the tempeh into small bits and place in a medium pot with 1/2 cup water. Set over medium heat and bring to a simmer. Cook until the water has evaporated, about 5 minutes. Add 1 tablespoon of oil and cook, stirring occasionally, until browned, 5 to 8 minutes. Finally, add 1 tablespoon soy sauce and stir to coat.

Step 4

Remove tempeh from the pot and set aside. Add a tiny splash of oil to the pot and stir in the curry paste. Let it sizzle for 1 minute.

Step 5

To the pot, add the coconut milk, water, peanut butter, lime juice, maple syrup, potatoes, and the remaining tablespoon of soy sauce. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer gently until the potatoes are almost tender, about 15 minutes.

Step 6

Lastly, add the roasted vegetables and tempeh to the pot, and simmer for 5 more minutes.

Step 7

Garnish with herbs and serve.