Confetti Tempeh

I created a hearty dinner last night with potatoes, tempeh, and purple cabbage:



Ingredients:
onion
garlic (pre-minced in a jar or fresh)
black pepper
salt
curry powder
diced potatoes (frozen or fresh)
tempeh
red cabbage

Saute a sliced half onion and four heaping teaspoons of pre-minced water-packed garlic (or two cloves of fresh garlic) and a generous few twists of coarsely ground black pepper.

Add one pound of diced potatoes and cook until soft. (If using frozen diced potatoes, cook for five minutes) While the potatoes are cooking, add curry powder until the desired spiciness is achieved (once you've made the recipe once, judging by taste, you can usually determine the spice level on future batches judging by color.) Add eight ounces of cubed tempeh. Cook another five minutes, stirring often.

Slice 1/4 to 1/3 of a head of red cabbage into little shreds. Add to skillet and cook until the cabbage is still crispy but has softened to desired consistency. Add sea salt to taste. Serve hot.