Add the coconut oil to a large pan and place on a medium heat. Add the chopped shallots, garlic and ginger. Stir-fry for 4-5 minutes until the shallots start to brown.
Add the curry paste and give it a good stir, then add the Tiba Tempeh Curry Pieces and stir-fry for 3 minutes.
Add the chopped tomatoes and 1 cup of water. Turn down to a gentle simmer and cook for 10 minutes.
Add the coconut milk and peanut butter, mix everything together, put the lid on and cook for a further 10 minutes until you have a creamy sauce.
Add the baby spinach or chopped kale, stir everything one last time and simmer for 1 more minute or until the greens have wilted. Season to taste with salt.
Serve the curry with basmati rice, chopped salted peanuts, fresh coriander and a squeeze of lime.
