Runner's High Mango Curry

Here's a quickie tempeh curry, big on flavor, light on the oil and salt. Serve with brown rice for a burst of protein, fiber and clean energy.

1 tablespoon canola or coconut oil
2 onion sliced thin
4 cloves garlic minced
1 thumb-sized piece fresh ginger
peeled and chopped fine ½ jalapeno
minced optional 1 teaspoon allspice
1 teaspoon turmeric
1 nice-sized ripe mango
peeled and diced 8 ounces tempeh cut into bite-sized cubes -- about an inch square
2 bunches bok choy or ½ Napa cabbage chopped into bite-sized skinny ribbons
juice of 1 lime
pinch of sea salt plus more to taste fresh ground pepper to taste
1 bunch cilantro coarsely chopped
⅓ cup roasted cashews coarsely chopped

Heat oil in a large saute pan (with high, straight sides, as opposed to a skillet, which is shallow, with sloping sides) over medium-high heat.
Add chopped onion, garlic, ginger, the jalapeno if you like it hot and turmeric and allspice. Stir and cook for about 8 minutes. Reduce heat to medium, if vegetables are sticking. Cook until they're golden from the turmeric, fragrant and slightly tender.
Add your lovely chopped greens and stir until they soften -- about 8 minutes for a structurey green like bok choy, just a minute or so for Napa cabbage. Add diced mango and tempeh, lime juice and sea salt and fresh ground pepper to taste.
Stir in cilantro and scatter chopped cashews on top.
Easy, fabulous.