Prepare Vegetables and Tempeh: Grate the carrot and ginger. Peel and finely dice the garlic. Finely slice the scallions or green onions. Use a potato peeler to slice the tempeh into thin slices. Drain and rinse 2 x 400g tins of cooked chickpeas. Quarter 10 cherry tomatoes. Slice the yellow pepper into thin slices.
Sauté Vegetables and Tempeh: Heat a wide-bottomed frying pan on high heat. Once hot, add the sliced green onions, sliced yellow pepper, grated ginger, grated carrot, and sliced tempeh; fry for 2 minutes.
Add Spices and Garlic: Next, add the diced garlic, 1 tbsp cumin seeds, and ½ tsp fennel seeds to the pan and cook for another 2 minutes.
Combine Remaining Ingredients: Add in the drained chickpeas followed by the rest of the ingredients (1 x 400g tin chopped tomatoes, 1 x 400g tin coconut milk, 1 tbsp miso paste, 2 tbsp curry powder, 1 tsp ground turmeric, 1 tsp salt, and ¼ tsp ground black pepper) and mix well.
Simmer and Season: Bring to a boil and reduce to a simmer for 3-4 minutes. Taste and adjust the seasoning to your liking by adding more salt, pepper, or lime juice.
Serve: Toast 2 slices of sourdough bread. Serve the curry alongside the toasted bread for a delicious meal!