Make the curry paste by adding the oil to a frying pan and adding the crushed garlic, grated ginger, chopped lemongrass, cumin seeds, ground coriander and cinnamon and sauté for a couple of minutes until smelling fragrant. Add into a blender and whizz until smooth with the almond or cashew butter and a couple tablespoons of the measured coconut milk.
To make to the curry, allow the coconut oil to melt in the frying pan and sauté the onion and aubergine for 5 minutes until softening then add the tempeh cubes. Continue to fry for 5 minutes before adding the curry paste and stirring well. Pour in the coconut milk, vegetable stock and tamari soy sauce and stir. Allow to simmer for 10 minutes.
Meanwhile cook the rice or noodles according to packet instructions.
Serve the curry warm with rice or noodles, fresh coriander, toasted cashew nuts and coconut yoghurt.