Soybean or tempeh dry curry mix

Chop up all of the vegetables finely. A food processor makes this part a lot easier, but you can of course do it by hand.

Heat up a large frying pan or a sauté pan with the olive oil. Add all the vegetables and sauté until soft. In the meantime, put the soy beans or tempeh in the food processor and pulse a few times to just roughly chop them up.

Once the vegetables are soft, pull the mixture aside to expose a little of the bottom of the pan. Add a few drops of oil and the powdered spices. Use less curry powder if you want it milder, and more if you want it spicier - and add the red chili powder if you want it very spicy. Stir in with the vegetables.

Add the soybeans or tempeh, raisins, tomato paste, and about 1 cup of water. Rapidly cook down until there is almost no moisture left. Add the soy sauce, and season with salt and pepper to taste.

To use, mix about 2 tablespoons of the mix per 1 cup of hot cooked rice. Top off with 1-2 tablespoons more of the mix and garnish to serve.