First cut the tempeh into small rectangles or cubes. I like to do this on a slant, as I think it helps it hold together during cooking.

In a small bowl, stir together the yogurt, lemon juice, turmeric, garam masala, and cumin. Fold in the tempeh so each piece gets coated in the yogurt business. Set aside.

In a large saucepan, combine the butter and olive oil and melt over medium/high heat. Wait until the butter is all melted and beginning to foam, and then add in the chopped shallots. Cook for 3-4 minutes until they begin to look translucent.

Add in the garlic, ginger, cumin seeds, cinnamon, and red pepper flakes. Cook for an additional minute or two on medium/low heat until the mixture becomes very fragrant.

Whisk in the vegetable stock, cream, and tomato paste so a thick sauce begins to form. Then add in the yogurt tempeh and stir together. Allow this to cook for 6-8 minutes on medium/low heat so everything gets warm and mingles together. Top with almond slices and cilantro. Serve hot over some warm black rice.