Tempeh Curry with Yams, Garbanzo Beans and Peas

I almost didn't take a picture of this, I used a local purple sweet potato instead of the yam and it turned out very purple, doesn't look like Curry but tasted awesome!

1 package Tempeh, cut in bite sized pieces and browned in hot pan, then lower to medium add broth or water, curry and cumin, garlic, fresh grated ginger (or powdered) and red pepper flakes or chopped jalapeno (whatever you have).

Cube yams and add to pan, add enough broth or water to cover, place lid on pan and simmer until yams done but not mushy, remove lid toward end and let some liquid evaporate.  Add Garbanzos, frozen peas and either coconut milk or any milk alternative until heated.