In a soup pot over medium heat, add a very light coat of olive oil and sauté onion, about 8-10 minutes, until very translucent. Next, add herbs, garlic and ginger, sauté 2-3 minutes.
Next add your hearty veggies: potatoes, carrots, parsnips. Add about ¼ cup of water, and cover the pot for 5 minutes. We’re going to steam the veggies a bit so they cook faster. Lift the lid every minute or so and give it a stir to ensure veggies don’t stick.
Next, add your curry powder and coconut milk. Stir to combine and cover with lid. Simmer until veggies are nearly done/easily pierced with a fork. About 5-7 mins.
Add zucchini, tempeh and corn. Cook for approx 5-7 more minutes, or until zucchini start to turn translucent. Give it a taste. If you like more spice, add more curry powder!
Ladle curry over your favorite super grain or grain: quinoa, farro, brown rice, you could even have this over green or red lentils. Personally, I love it over a few big handfuls of greens (dino kale and/or spinach) or even over steamed broccoli. No beans or grains required, which suits my Paleo friends out there.