Start with simmering the tempeh in a veggie broth. Add some cumin, garlic and some salt to the broth. Simmer for about 15 minutes. You can simmer the tempeh in water too but when the tempeh is softening it absorbs the flavors of the broth, and this will make the tempeh more flavorful.
After the tempeh is done, used the same broth to parboil the green beans. This only takes a few minutes.
Halve the tempeh lengthwise and cut each half crosswise into 4 pieces.
Combine and mix the coconut milk, tamari, date paste and curry into a mixing bowl.
Add some veggie broth into a wok or large nonstick skillet over medium-high heat. Sauté the shallots and add the ginger, garlic and lemongrass and continue to heat for another minute until fragrant. At this point you can add the tempeh, green beans, green onions, chiles and bell peppers stirring constantly and cook for about 3 - 5 more minutes until the vegetables have softened slightly. Carefully add the coconut milk mixture and cook for a few more minutes until thoroughly heated.
Arrange everything onto a big serving dish and sprinkle with cilantro.
Serve and enjoy.
Notes
In addition to the simmering of the tempeh, you can also pan-fry the tempeh to get the exterior of the tempeh extra crispy.