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.