Tempeh Curry<!-- --> <!-- -->Recipe

Ingredients

• 1¾ cups plus 2 tablespoons (445 ml) vegetable broth, divided
• 3 teaspoons ground cumin, divided
• 8 ounces (227 g) tempeh, simmered, cut into ¾-inch (2 cm) cubes
• 2 teaspoons ground coriander
• 2 tablespoons plus 1 teaspoon (35 ml) neutral-flavoured oil, divided
• ½ medium red onion, minced
• 1 tablespoon (6 g) minced garlic
• 1 teaspoon grated fresh ginger root
• ½ teaspoon fine sea salt
• 1 tablespoon (6 g) curry powder (mild or hot)
• ½ teaspoon turmeric
• ½ teaspoon cayenne pepper, optional
• 1½ cups (150 g) cauliflower florets
• ½ cup (49 g) 1-inch (2.5 cm) pieces green beans
• ¼ cup (33 g) sliced carrot rounds
• ¼ cup (36 g) diced red bell pepper
• 3 tablespoons (48 g) tomato paste
• Chopped tomato, for garnish
• Minced fresh cilantro, for garnish