Vegetarian Green Curry

• 1 tbsp extra virgin olive oil
• 1 brown onion, cut into wedges
• 300 g tempeh, thinly sliced and cubed
• 2 tbsp green curry paste
• 400 ml tin coconut milk
• 1 large carrot, cut into coins
• 100 g broccoli, cut into florets
• 100 g snow peas, ends removed
• 100 g bamboo shoots, drained
• 250 g brown rice, cooked