Peel the carrots and beaten, peel and cut into cubes.

Pour the orange cubes into a wok and leave to flavour in coconut oil, then pour a little water (1 coffee cup) and cook for 15 minutes.

Add the diced chickpea tempeh and the curry. Mix well and cook for another 10 minutes.

A few minutes before completing the cooking, add the curry milk, mix well and leave to thicken.

Serve with coconut rape.