Created by ImPat on January 28, 2019
Step 1: Heat oil in a large frypan over high heat, add onion and chilli and saute for 1 to 2 minutes until onion has softened.
Step 2: Add tempeh and garlic and sauté for 1 to 2 minutes, or until the tempeh has browned.
Step 3: Stir in vegetables, curry powder, vegetable stock and coconut cream and bring to the boil and then reduce heat and simmer for 30 minutes before serving.
Step 4: Divide between 3 bowls and enjoy.