Cut tempeh into 1/2 inch cubes. Put cubes in a saucepan with the vegTbsp broth bring to a boil and turn heat down to a simmer. Simmer for 15 minutes. Cool and drain, reserving the broth.
Heat a skillet and spray lightly with cooking spray. Sauté the chopped onion until soft and then add the apple. Cook 5 minutes and sprinkle with the curry powder, arrowroot, mace, garlic, and honey. Cook 3 minutes. Measure broth from the remaing tempeh and add enough water to make 2 cups of liquid. Slowly stir liquid into the onion and apple mixture and cook until thickened and bubbly.
Then add the currants or raisins. Set the pan over hot water, cover, and cook 30 minutes to blend flavors, stirring occasionally. Sauce can be refirerated overnight.
Sut the tempeh into small cubes, and borwn them in the skillet sprayed with a light coating of cooking spray.
Serve with borwn rice and an assortment of condiments-chopped green onions, raisins, yogurt and chutney.Servings: