Directions

1. Coat a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat 1 minute. Add tempeh; cook 5 minutes or until evenly browned on all sides. Transfer to a plate; set aside.
2. Return skillet to medium-high heat and coat with nonstick cooking spray. Add tomatoes; cook until softened. Add onion and bell pepper; cook and stir 5 minutes or until soft. Stir in ginger, curry, cumin, and pepper to taste.
3. Add coconut milk, lime juice, zest and mango; stir to combine. Simmer 5 minutes or until mango is slightly softened. Add tempeh; cook and stir until heated through. Sprinkle with cilantro, and serve.