Chop all the vegetables and process them. Sauté the mixture in a pot with olive oil, adding coriander and spices to taste. Add coconut milk, then tempeh cubes, salt, and lemon zest.
Once removed from heat, add lemon juice. (Tip: Don’t add it while cooking, or it will curdle.)
Serve with fresh cilantro or another herb, like oregano or spring onions. Enjoy!
