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1
Set the rack in the middle of the oven and preheat the oven to 425F.
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2
To prepare the curried tempeh: use a fork to prick both sides of the tempeh deeply about 20 times.
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3
Cut the slab into 1/2-inch cubes and set aside.
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4
In a sealable storage container, combine the curry powder, turmeric, salt, grated ginger, oil, and water.
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5
Add the tempeh cubes, close the container, and shake gently to coat the cubes evenly.
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6
(Most of the marinade will be absorbed instantly.)
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7
Set aside for 5 minutes.
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8
Arrange the tempeh in one layer in a nonstick baking pan or shallow roasting pan.
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9
(Set aside the storage container and any unabsorbed marinade.)
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10
Bake the tempeh for 5 minutes.
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11
Toss, and then continue to bake until the cubes feel crisp and dry to the touch, 5 to 7 minutes longer.
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12
(Do not bake longer than 12 minutes, as the tempeh will dry out: it may not brown significantly.)
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13
Set aside in a warm place.
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14
To prepare the grain medley: Pour the water into the container you used for the tempeh marinade, and blend in any unabsorbed marinade.
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15
Heat a large, nonstick skillet and add the coconut, fennel seeds, and cumin seeds.
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16
Stir almost constantly until the coconut becomes fragrant and about half of the batch turns golden, 1 to 2 minutes.
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17
(Take care as the coconut can burn quickly.)
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18
Immediately pour the marinade water into the pan and stir.
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19
Add the salt, cinnamon, and cayenne (if using).
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20
Boil gently for 2 minutes.
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21
Stir in the grains, peas, and more salt, if needed.
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22
Cover and cook over medium-low heat until good and hot, stirring occasionally to prevent the grains from sticking, 2 to 3 minutes.
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23
Stir in a few tablespoons more water during this time if the mixture becomes dry.
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24
To serve: Mound the grains in the center of large lipped plates or shallow soup bowls.
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25
Surround with moats of Cucumber-Mint Raita, and top with the curried tempeh.
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26
Other Ideas:
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27
Prepare the curried tempeh on its own and stuff cubes into pita with shredded lettuce or chopped, steamed vegetables.
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28
Use the raita as a dressing.
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29
Crumble any leftover curried tempeh on top of a green salad or steamed vegetables.
