Stick the oven on to 200 degrees Celsius

In a bowl, put in 1 teaspoon of maple syrup, 1 teaspoon of tamari, ½ a teaspoon of paprika, and a sprinkle of the curry powder. Stir all together.

Cut the tempeh into small cubes and place into the bowl. Mix will so that the tempeh is coated with the mixture. Spread the tempeh out on a baking tray and place into the oven to bake for about 20 minutes.

Peel the onion and chop. Top and tail the chili and chop into small pieces. (keep the seeds if you like extra spice). Peel the garlic and ginger and cut into small pieces. Add the chili, garlic, ginger and onion to a pot along with a tablespoon of oil and put the hob on a medium-high heat. When things start to sizzle, turn down the heat a little and stir regularly so the ingredients don’t stick to the pot. 

Cook the rice according to the instructions on the packet.

After about 5 minutes once the onion has become soft, add the chopped tomatoes, the tomato puree, the remainder of the tamari and curry powder, the cumin, the coriander, the turmeric, the black pepper, the cardamom powder and the almond butter. Add 300 ml of water and turn the heat up again.

Chop up the courgette and the peppers. Add to the pot along with the spinach. Once it starts to bubble bring down to a simmer and pot the lid on the pot.

After the tempeh has been baking for about 20 minutes, ,and it starting to get a little crispy on the outside, remove from the oven. 

Add the tempeh and stir in. Once the curry has been on a simmer for around 15 minutes in total, it is ready to serve.

Serve the curry on a bed of rice.