In a hot frying pan with oil, sautee onions and garlic until fragrant.
Add potato and cook for 10 minutes or until soft. Add a small amount of water if needed.
Add spices and half the coriander.
Crumble in 2/3’s of the block of tempeh and cook for a further 10 minutes.
While that’s cooking, slice the remaining tempeh into strips, in a separate frying pan with oil add the tempeh and fry until golden and crunchy.
Cut avocado in half and then slice thinly.