In a large wok, combine oil, ginger, curry, basil, salt, garlic, and onions. Let mixture cook on medium to low heat while chopping up all the vegetables and tempeh. When mixture is nice and hot, add vegetables, tempeh, and raisins. Turn up heat to between medium and high. It is at this time you will start boiling water for pasta. Be sure to stir the wok frequently while pasta boils.
As spaghetti nears desired consistency, add the big whopper of peanut butter to the wok and cover after stirring thoroughly. Drain spaghetti in colander and as it drains, add the soy sauce to the wok and continue to stir. Once the peanut butter and soy sauce (trust me) are mixed in real good, add the pasta and keep on stirring. Get it all mixed together real well and taste it. You will know if it needs more soy sauce, salt, curry, or ginger. It’s up to you. Enjoy!