Creamy tempeh and broccoli curry

Preheat oven to 450F. Put thinly sliced tempeh in there and bake for 10 min, or until crispy and brown around the edges. Cook some brown rice to go with curry. Meanwhile, sautee broccoli, sliced bell peppers, corn (any stir fry veggies you want). In immersion blender, put 1/3 cup shelled and roasted pistachios, 1/3 cup water, 2 tbsp olive oil, one sliced fresno pepper, salt and pepper. Blend until smooth. Pour sauce over cooking veggies, cook until it's thick and veggies are done. Broccoli should still be a little firm, not too soft. Put in tempeh towards the end and stir to make sure everything is coated in sauce. Benji is somewhat ambivalent towards tempeh, but called this killer.