In a large pan over medium heat, add 2 tablespoons of olive oil, onion, garlic cloves and coriander, mustard and caraway seeds. Fry for 3-4minutes or until the onion has softened and the spices have toasted a bit and smell fragrant.
Add the carrots, fresh ginger, turmeric, chilli and zucchini to the pan. Give everything a good stir and add the coconut milk. Cover the pan and cook for 5 minutes.
In the meantime, heat the remaining 1 tablespoon of olive oil in a frying pan over medium-high heat. When the oil is hot, but not smoking, add the tempeh cubes and fry until golden brown. Turn off the heat, sprinkle the tempeh with a pinch of salt and add it to the pan with the vegetables.
Now, add the cabbage to the pan as well, pressing it gently with the back of an wooden spoon so that it’s covered by the coconut milk. If, at this point, the curry looks as if it hasn’t enough liquid, add up to 1/3 cup of it, but keep in mind the cabbage will release a lot of water too. Cover the pan and cook for additional 5 minutes, or until the cabbage is wilted. Add the salt, rice syrup, mirin and lemon zest. Stir everything together and finish off with the lemon juice, toasted cashews and mint.
Recipe adapted from The Modern Vegetarian Kitchen, by Peter Berley, published by William Morrow Cookbooks, 2008