Cut the tempeh into cubes of about 2 cm.
Heat 1 tablespoon coconut oil in a large skillet over medium-high heat. Add the tempeh cubes and cook until golden brown, about 5 to 7 minutes, turning often to brown on all sides. Once golden, remove them from the pan and set them aside.
Preparation of vegetables:
Cut the onion, garlic, pepper, courgette and carrot into small pieces. In the same pan, add another tablespoon of coconut oil. Add the onion and garlic and sauté until translucent, about 3 to 4 minutes. Add the bell pepper, courgette and carrot and continue to cook for a further 5-7 minutes, stirring often, until the vegetables are tender but still crunchy.
Curry preparation:
Add the curry paste, turmeric and ginger to the vegetables and mix well to combine all the flavours.
Pour the coconut milk and soy sauce into the pan, stirring well. Bring to the boil, then reduce the heat and simmer for about 10 minutes, until the sauce has thickened slightly.
Return the browned tempeh to the pan with the vegetables and curry sauce. Add the lime juice, stir and cook for another 2-3 minutes to let the flavors blend. Taste and adjust salt and pepper to your taste.
Serve the tempeh curry with cooked basmati or brown rice.
Garnish with chopped fresh parsley or cilantro.
Enjoy your meal!
