Blend onion, garlic and ginger with 2 tbsp water. Remove, pour into a small bowl. Mix with curry powder to form a paste.
Brown tempeh on both sides with 1 tablespoon oil. Remove and set aside.
In a large pot, heat 3 tablespoons oil. Add curry paste and curry leaves and stir for about 5 minutes until fragrant.
Pour in coconut milk. Bring to a boil, season with salt.
Add garbanzo beans, eggplant, and jalapeno peppers. Cover, reduce heat, and let it simmer for 5 minutes.
Add long beans, cabbage, and tempeh and continue to cook for another 5 minutes.
Serve warm with basmati rice.