Tempeh Curry

In a large skillet or pot over medium-high heat, add the oil and tempeh cubes. Saute for 5 minutes, flipping the tempeh frequently, until golden on most sides. Set the tempeh aside.
Turn the heat down to medium, then add the ginger, onion and garlic to the pan. Saute for 5 minutes, or until the onions have softened and the garlic is beginning to turn golden.
Add the curry powder, cumin, garam masala, sugar, coriander, red chili flakes and pepper. Saute for 2 minutes longer, stirring frequently, until the spices smell fragrant.
Add the coconut milk, then fill the coconut milk can with water and pour the water into the pan as well, followed by the vegetables.
Turn the heat to high and bring to a boil. Reduce to a simmer and simmer for 10 minutes or until the vegetables are tender and the liquid has reduced some.
Add the browned tempeh to the pan, followed by the cilantro and lemon juice. Simmer for 2 minutes longer, stirring frequently.
Salt to taste before serving. Enjoy!