Begin by bringing half a cup of water to a boil on medium to high heat in your pan. As the water boils, use your hands to crumble up your block of tempeh. Add the tempeh to the boiling water and reduce the heat to medium. Simmer until the water has evaporated.

Next, add a generous amount of olive oil to your simmered tempeh and cook it for 6-8 minutes. Stir occasionally to evenly fry your tempeh.

As the tempeh browns, whisk together the coconut milk, coriander, turmeric, garlic, and cumin in a separate bowl. Once the tempeh has browned, stir in the coconut mixture to coat the tempeh and cook for a minute. Set aside the mixture in a bowl and rinse your pan for later.

To make the curry paste, peel and roughly chop the shallot. Peel the garlic and ginger. For the lemongrass, slice off the very bottom of the stalk, peel off any dried out layers, and expose the aromatic inside.

Take these ingredients and whizz them up in your food processor. Add a splash of water for smoothness if necessary. (Alternatively, you can finely chop the ingredients and use a pestle and mortar to create a paste as well.) Put to one side for now.

Take the veggies and thinly slice the peppers. Peel the carrots and cut them into rounds. Wash the tenderstem broccoli and ensure dry ends are cut off.

In your pan, heat about 2 tablespoons of olive oil in your now clean pan on medium to high heat. Once hot, pour in your fresh curry paste, stir and allow to cook for 2-3 minutes to release the aromas and flavors.

Add your carrots, red peppers, lime leaves, vegetable stock, and coconut milk. Give the mixture a good stir and cook for about 20 minutes.

Add the broccoli for the last two minutes of cooking and top with the cooked tempeh.

Serve your curry with basmati rice and top the dish with sliced red chili, chopped coriander, and an extra squeeze of lime for added zing.