Pre-heat oven to 400 degrees, line small baking sheet with parchment paper.
Open tempeh and place in a bowl or pan of water to let soak for at least 10 minutes.
While tempeh is soaking, peel and cube potatoes and place into a large pot and cover with salted water. Bring to a boil then reduce to a simmer until tender. About 15 minutes. Check on tempeh.
After tempeh has soaked, slice into short strips and rub garam masala on both sides of each slice. Place onto baking sheet and put in oven. Don't forget to set the timer and flip the tempeh half way through. When done, cut into small pieces or cubes.
Drain potatoes and rinse to stop cooking and remove starches. Leave them aside to drain water.
In a large saute pan or sauce pan, place chopped celery in pan and cook until translucent (about 5-6 minutes). Add all seasonings.
Add tomatoes, cubed tempeh, peas, and potatoes. Fold everything until all is coated well. Stirring too vigourously can mush veggies. Add in coconut milk.
Bring dish to a simmer. Simmer for 5-10 minutes.
Serve hot with a side of brown rice and topped with vegan sour cream or plain coconut yogurt.