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Receta {Ramadan Special} - Guest Post: Vegan Tempeh and Jackfruit Curry by Arfi of HomemadeS
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Ingredientes
- Vegan Tempeh and Jackfruit Curry
- 1 bar of tempeh, thickly sliced
- 565 grams young jackfruits in brine, drained and washed
- 5 large red chilies
- 2 red bird chilies
- 5 large shallots (I have never found small ones in NZ), peeled, chopped
- 3 cloves garlic, peeled, chopped
- 1 tbs Nutritional Yeast
- 1 ¼ cm turmeric root, toasted over fire until scorched, peeled
- 2 cm ginger, bruised
- 2 cm galangal, bruised
- 1 fresh lemongrass, white part only, bruised
- 2 kaffir lime leaves, shredded
- ½ tsp tamarind paste
- ¼ tsp ground white pepper
- 4 candlenuts, toasted until crisp
- 250 ml Kara coconut cream
- 250 ml water
- salt and sugar to season
- oil to cook
View Full Recipe at Kitchen Flavors
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 587g | |
| Calories 242 | |
| Calories from Fat 7 | 3% |
| Total Fat 0.89g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28mg | 1% |
| Potassium 1093mg | 31% |
| Total Carbs 59.98g | 16% |
| Dietary Fiber 5.4g | 18% |
| Sugars 11.33g | 8% |
| Protein 6.24g | 10% |
