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In a wok set over high heat, swirl half the oil and brown tempeh for about 3 minutes. Set aside on a plate.
In the same wok, swirl remaining oil and sauté onion, garlic and ginger for 2 minutes. Add curry powder, chili powder, cumin, cinnamon, maple syrup and soy sauce, then return tempeh to the wok. Sauté for 1 minute.
Add remaining ingredients, except cilantro, and simmer until vegetables are al dente. Season to taste and garnish with cilantro. Serve with rice or naan bread.
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