2 cloves garlic
2 medium tomatoes
1 1/2 teaspoon cumin
1/4 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1/4 teaspoon curry powder
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon olive oil 1/2 block tempeh
Olive oil for frying tempeh
1. Sauce: In a blender, combine all sauce ingredients; blend until thoroughly mixed. (You can use an immersion blender, or in this case, a magic bullet. Just get it blended!)
2. Cut tempeh into strips and then in half to form bite-size pieces.
3. In a pan over medium-high heat, heat olive oil. Add tempeh pieces; fry until golden brown. Set aside on a plate.
4. Drizzle pan with more olive oil, pour "raw" sauce into the hot pan, cook until sauce is reduced and has thickened. Season as necessary. Add tempeh to sauce and simmer for a few minutes. Serve curry on top of rice!
For more recipes like this: http://www.sketchfreevegan.com 
Source of recipe: Tempeh is usually reserved for those rare occasions when I'm feeling deprived of a hardcore protein meal. Especially in the summer time when it's like salad...salad...salad with beans on top...salad, you know the routine. Curry is a great vegan comfort food, while also staying on the healthy side. The only fat in this recipe is olive oil, and it is so fast to make!