Begin by cooking your rice according the the package directions. You could also choose to skip the rice and serve this with naan instead. Or both.

While the rice cooks, get the sauce and tempeh ready. In a large saucepan, heat the butter over medium heat. Add the onions and cook for 1 minute. Then add the garlic and ginger, and cook for an additional minute. Now toss in the tomato paste, water, cream, and all the spices. Pro tip: I put all the spices in a small bowl before I begin cooking since it takes a little bit to measure all that out.

Add in the cubed tempeh and cook until everything is hot. If your sauce seems too thick, add a little more water or cream. Taste and season with salt if needed.

Once you're ready to serve, sprinkle on the chopped cashews and cilantro and a lime wedge.