Cook the soaked rice in a saucepan covered in plenty of water, then bring to the boil. Once boiling, reduce the heat and simmer for 35 minutes while you complete the remaining steps.

Marinate the tempeh in a small container with half of the tamari and sesame oil. Make sure each piece is evenly covered and leave to marinate.

Start the curry by heating the remaining sesame oil in a pan. When the oil is hot, add the sliced onion and cook with a pinch of salt for 10 minutes until soft and very lightly coloured. Now add the garlic, ginger, curry powder and half of the kimchi, and cook for a further minute. Add three-quarters of the coconut milk and leave over a low heat for the flavours to infuse. Add the spring greens and carrot to the saucepan and leave them to wilt and soften.

Cook the tempeh in a separate frying pan over a high heat. Fry on both sides until it is crisp and golden.

The curry and rice should be finished at the same time. Serve the hot rice on a plate, followed by the coconut vegetables then finish with the sizzling tempeh and the rest of the kimchi. Add some crisped kale and scatter over some coriander, a good squeeze of lime and a swirl of yoghurt.

Kimchi curry recipe: this fermented, warming dinner helps gut health and immunity