Vegetarian Curried Jackfruit and Tempeh
with squash and eggplant
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 675 cal. | (32 %) | ||
| Protein | 27.91 g | (28 %) | ||
| Fat | 42.95 g | (37 %) | ||
| Carbohydrates | 57.11 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.35 g | (25 %) |
more nutritional values
| Vitamin A | 40.91 mg | (5,114 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.21 mg | (10 %) | ||
| Vitamin B₁ | 0.31 mg | (31 %) | ||
| Vitamin B₂ | 0.52 mg | (47 %) | ||
| Niacin | 10.72 mg | (89 %) | ||
| Vitamin B₆ | 0.86 mg | (61 %) | ||
| Folate | 194.22 μg | (65 %) | ||
| Pantothenic acid | 1.37 mg | (23 %) | ||
| Vitamin B₁₂ | 0.08 μg | (3 %) | ||
| Vitamin C | 83.59 mg | (88 %) | ||
| Potassium | 1,669.67 mg | (42 %) | ||
| Calcium | 189.68 mg | (19 %) | ||
| Magnesium | 187.27 mg | (62 %) | ||
| Iron | 5.74 mg | (38 %) | ||
| Zinc | 3.02 mg | (38 %) | ||
| Saturated fatty acids | 29.9 g | |||
| Cholesterol | 0.12 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 red chili peppers
- 2 garlic cloves
- 1 inch fresh ginger
- 2 Tbsps Coconut oil
- 2 Tbsps red Curry paste
- 6 ozs Vegetable broth
- 14 ozs Coconut milk
- 1 Eggplant
- 14 ozs Chayote (squash)
- 14 ozs Tempeh
- 400 grams Jackfruit (sliced)
- 1 Tbsp Hoisin sauce
- 1 Tbsp Lime juice
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.
