Vegetarian Curried Jackfruit and Tempeh

with squash and eggplant
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Vegetarian Curried Jackfruit and Tempeh
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
675
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie675 kcal(32 %)
Protein27.91 g(28 %)
Fat42.95 g(37 %)
Carbohydrates57.11 g(38 %)
Sugar added0 g(0 %)
Roughage7.35 g(25 %)
Vitamin A40.91 mg(5,114 %)
Vitamin D0 μg(0 %)
Vitamin E1.21 mg(10 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.52 mg(47 %)
Niacin10.72 mg(89 %)
Vitamin B₆0.86 mg(61 %)
Folate194.22 μg(65 %)
Pantothenic acid1.37 mg(23 %)
Vitamin B₁₂0.08 μg(3 %)
Vitamin C83.59 mg(88 %)
Potassium1,669.67 mg(42 %)
Calcium189.68 mg(19 %)
Magnesium187.27 mg(62 %)
Iron5.74 mg(38 %)
Zinc3.02 mg(38 %)
Saturated fatty acids29.9 g
Cholesterol0.12 mg

Ingredients

for
4
Ingredients
2 red chile peppers
2 garlic
1 inch fresh ginger
2 tablespoons Coconut oil
2 tablespoons red Curry paste
6 ounces Vegetable broth
14 ounces Coconut milk
1 Eggplant
14 ounces Chayote (squash)
14 ounces Tempeh
400 grams Jackfruit (sliced)
1 tablespoon Hoisin sauce
1 tablespoon Lime juice
How healthy are the main ingredients?
Coconut milkTempehgarlicgingerEggplantJackfruit

Preparation steps

1.

Rinse the chile peppers and half lengthwise. Peel and finely chop the garlic and ginger. Saute the chiles, garlic and ginger in hot oil in a wok. Stir in the curry paste, saute briefly and deglaze with the broth and coconut milk. Simmer for about 10 minutes.

2.

Peel and cube the eggplant. Cube the chayote and tempeh. Peel the jackfruit and cut along the segments into triangular pieces. Add the eggplant and fruits to the pot and simmer for about 10 minutes.

3.

Serve seasoned with hoisin sauce and lime juice.