Add all curry paste ingredients into a blender and blitz well until a paste-like consistency.
Heat a large saucepan with a little oil and cook the paste for 3 minutes and then add the coconut milk, stock, bay leaves, cinnamon stick, cardamom pods, peanuts and potatoes.
In a frying pan with a little oil, fry the cubes of tempeh until golden (this step is optional, you can add straight to the dish but this gives it a little more texture) Once golden add straight into the curry.
Keep on medium heat until potatoes have cooked through.
To serve
Serve with rice and garnish with plenty of coriander and chillies. For dipping and crunch also serve with poppadoms!