1. Prep:
   – Cube a Holy Plantz Traditional Tempeh Block into 2cm pieces.
   – Trim and slice green beans, zest and juice lime, and slice the chili.

2. Aromatics & Curry Base:
   Heat 1 tbsp oil in a medium pan over medium heat. Add the chili briefly for a fresh kick. Stir in green curry paste and sauté for 30 seconds until fragrant—this activates the paste’s aromatic blend.

3. Build the Sauce:
   Pour in coconut cream and 100 ml water or veggie broth. Add soy sauce or coconut aminos, sugar, and your chosen spices. Bring to a gentle simmer—this creates the lush, balanced foundation characteristic of Thai green curry.

4. Add Tempeh & Veg:
   Add the tempeh cubes, green beans, and peas. Cover and simmer for about 6–8 minutes until the veggies are tender-crisp and the tempeh has absorbed the sauce’s flavors. Timing and texture match many weeknight Thai-style curry recipes.

5. Finish:
   Stir in spinach; let it wilt (~1 minute), then turn off the heat. Add lime juice and zest. Taste and adjust—brighten with extra lime, round with a pinch of salt, or deepen with another dash of curry paste.

6. Serve:
   Spoon beautifully fragrant jasmine or basmati rice into bowls, then ladle the green curry on top. Garnish with fresh herbs, extra lime zest, or chili slices for added freshness and presentation.

Tips:

- Boost Tempeh Texture: Pan-fry tempeh cubes until golden before adding—this gives them a nutty flavor and appealing bite.

- Veggie Flexibility: Swap or add broccoli, bell pepper, or zucchini—just like sources recommend customizing with seasonal produce. 

- Flavor Deepens Over Time: Leftovers taste even more harmonious. Just gently reheat—the flavors meld beautifully.

- Bright Finishes: Garnish with cilantro, Thai basil, or a lime squeeze for brightness and visual appeal.