Image credit to: Boston Organics
Cut the tempeh into 1/3" slices. Depending on the length of your tempeh slices, you may want to cut each slice in half. It's recommended that you steam your tempeh for 10 minutes before adding to this recipe to help reduce the natural bitterness. Add some water to a pot, place your steamer basket inside and place your tempeh on the basket. (Alternately, you can use an electric vegetable or rice steamer.) Cover and steam for 10 minutes while you prep your veggies.
Wash your eggplant and slice it into rounds the same thickness as the tempeh. Leave the skin on for color and texture. Slice the onion and mince the garlic.
Heat a large sauté pan on medium. Drizzle some olive oil into the pan to prevent sticking and add your onions and garlic. Sauté until they are slightly golden, then add your eggplant slices.
Continue sautéing until the eggplant is cooked through and everything has a gorgeous golden color. Add a tad of salt and pepper (you can always add more later).
Place your veggies on a plate and set aside. Now that your tempeh has been steamed, return your pan to the heat and drizzle with a little more olive oil. Start placing your tempeh pieces on the pan and let them brown on one side. Flip them and let brown the other side.
Add your veggies to the pan and toss carefully to combine. If you're using chilli flakes or sliced cayenne chilli, you can add it to the pan at this stage.
Add the coconut milk (make sure to whisk it first since the solids tend to separate in the can), and then add your curry powder and combine.
Let it all simmer, reducing a little to thicken. Taste it and add more salt, pepper or curry powder if needed.
Serve with your favorite grain.
Serves 2.