Ingredients:

• 1 Tbsp coconut oil
• 1½ tsp fresh ginger, minced
• ½ tsp ground cumin
• ½ tsp brown mustard seeds
• 2 red potatoes, cubed
• 2 medium carrots, chopped
• 1/8 tsp ground turmeric
• 1/8 tsp red chili flakes
• 1 tsp ground coriander
• ½ tsp curry powder
• 1½ tsp ketchup
• 1 can coconut milk
• 1 small zucchini, diced
• ½ cup snap peas, chopped
• ½ pkg tempeh, diced
• 1 tsp sea salt
• ¼ cup cilantro, chopped

Instructions:

Melt coconut oil in a soup pot. Add ginger, cumin, and mustard seeds and cook for 1-2 minutes. Add potatoes, carrots, turmeric, coriander, and curry powder and stir well. Cook for 1 minute. Add ketchup and coconut milk and stir well. Simmer 10 minutes or until vegetables are tender-crisp. Add zucchini, peas, tempeh, and salt. Simmer 6-8 minutes or until vegetables are tender. Stir in cilantro. Serve over brown rice and alongside green salad.