1Preheat the oven to 200°C (400°F) Fan. Cut tempeh into bite-sized pieces. Finely dice the onion. Add tempeh and diced onions to a casserole dish, preferably cast iron.

2Add water and mix to combine.

3Steam in the middle of the oven for 15 minutes or until the water evaporates.

4Spray or drizzle steamed tempeh and onions with olive oil. Stir with a spatula to coat. Roast for another 10 minutes.

5In the meantime, make the sauce. Add milk, chopped tomatoes, cashews, syrup, salt and spices to a blender (large cup). If serving the curry over rice, add an extra 60 ml ~ ¼ cup milk to the sauce.

Tip: you can add more or less cayenne pepper depending on how spicy you like your curry. You can even replace it with ½ tsp of habanero pepper, at your own risk.

6Blend until smooth ~ 2 minutes.

7Add sauce to the tempeh.

8Mix to combine.

9Cover the dish with a lid or foil. Roast in the oven, covered, for another 5 minutes.

10Transfer to bowls.

11Garnish with fresh parsley and cashews. Sprinkle with freshly ground black pepper. It can be served over rice or yogurt pita (Naan) bread, or eaten on its own.