Chop tempeh and asparagus into cubes.

Toss all items into the same pan and cook on high heat until the tempeh edges turn brown.

Turn to low heat and cover (we want the asparagus cooked through and for the coconut milk and curry powder to permeate the veggies with flavor. You will know when its done when you can pierce the veggies with a fork easily).

Remove from heat and serve warm.