Vegan Bean Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 692 cal. | (33 %) | ||
| Protein | 26.72 g | (27 %) | ||
| Fat | 43.07 g | (37 %) | ||
| Carbohydrates | 61.74 g | (41 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 12.28 g | (41 %) |
| Vitamin A | 224.56 mg | (28,070 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.57 mg | (30 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.41 mg | (37 %) | ||
| Niacin | 8.55 mg | (71 %) | ||
| Vitamin B₆ | 0.72 mg | (51 %) | ||
| Folate | 247.64 μg | (83 %) | ||
| Pantothenic acid | 0.89 mg | (15 %) | ||
| Biotin | 2.27 μg | (5 %) | ||
| Vitamin B₁₂ | 0.05 μg | (2 %) | ||
| Vitamin C | 115.46 mg | (122 %) | ||
| Potassium | 1,473.96 mg | (37 %) | ||
| Calcium | 208.01 mg | (21 %) | ||
| Magnesium | 171.98 mg | (57 %) | ||
| Iron | 7.42 mg | (49 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 2.73 mg | (34 %) | ||
| Saturated fatty acids | 24.78 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 350 grams Pinto Bean
- 250 grams Tempeh
- 2 Tbsps Teriyaki sauce
- 350 grams Red cabbage
- 1 red chili pepper
- 2 Tbsps apple cider vinegar
- 1 pinch brown sugar
- salt
- 1 garlic clove
- 2 centimeters fresh ginger
- 3 Tbsps vegetable oil
- 2 tsps ground Turmeric
- 1 tsp ground Cumin
- 2 tsps black caraway
- 400 milliliters Coconut milk
- 250 milliliters Vegetable broth
- 4 scallions
- 1 small Mango
- 1 tsp lemon juice
- freshly ground peppers
- 1 handful cilantro
Preparation steps
Soak beans overnight in water. The next day, drain and bring to a boil in a pot with plenty of water. Cook for 45 minutes.
Meanwhile, cut tempeh into 8 strips and drizzle with teriyaki sauce.
Rinse the cabbage, trim and cut or slice into thin strips. Rinse the chile pepper, cut in half, trim and cut into fine strips. Add to a bowl with the cabbage vinegar, sugar and salt. Knead vigorously with hands to draw liquid out of the cabbage.
For the sauce, peel garlic and ginger and finely chop. Cook until translucent in a pot or a pan with 1 tablespoon oil. Add turmeric, cumin and black caraway, sauté and pour in the coconut milk and broth. Add the drained beans and simmer for about 15 minutes. Add broth as needed. Rinse scallions, trim and cut into rings. Peel mango, cut the flesh from the core and cut into small cubes. Add to bean mixture at the end of cooking time with the scallions and season with lemon juice, salt and pepper.
Fry tempeh strips in the remaining oil in a hot pan on both sides until slightly golden brown.
Mix cilantro with the slaw. Place bean curry on deep plates, arrange the slaw over curry and place the tempeh strips on top.
