1. Place tempeh in a medium saucepan. Cover with water, bring to a boil over high heat, reduce to medium heat and cook for 5 minutes. Remove tempeh from pan and discard cooking water.
2. Using a sieve, rinse rice under cold water and drain. Place in the same pot used for the tempeh and add water (500 mL/2 cups). Bring to a boil over high heat. Reduce heat to low, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. In a large, ungreased, non-stick skillet preheated over medium heat, toast coconut and cashews for 2–3 minutes, stirring a few times. Reserve in a bowl.
4. Chop tempeh and onion. Dice zucchini.
5. Heat oil over medium-high heat in the same skillet used to toast nuts and coconut. Add tempeh and cook for 4–5 minutes until browned, stirring occasionally.
6. Add onion to skillet with tempeh. Continue cooking for 2 minutes, stirring occasionally.
7. Add coconut milk, curry paste and zucchini. Juice lime directly into skillet. Mix well.
8. Bring to a boil and simmer for 2–3 minutes or until zucchini is tender.
9. Coarsely chop cilantro, coconut and cashews.
10. Divide cooked rice and spinach evenly between 4 bowls. Add curry. Garnish with cilantro and the toasted coconut and cashew mixture. Serve.

Keeps 4 days in the refrigerator or 3 months in the freezer without the spinach. 

Chef’s Secret 

• If you do not have a fish allergy, you can add 5 mL (1 tsp.) fish sauce along with the coconut milk. Curry by itself is pretty tasty, and fish sauce adds even more flavour!

Photo credit: Sylvie Li