Spicy Surinamese style Tempeh with potatoes and green beans
with boiled eggCalories
:
686 kcalProtein
:
34.5g proteinTotal
:
25 minutesDifficulty
:
EasyHigh Protein
Allergens:
- Ei
- Soja
- Gluten
- Tarwe
This recipe provides 250g of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Egg
(Contains: Ei)
½ piece
Onion
1 piece
Garlic
½
Tomato paste
200 g
Potatoes
½ piece
Yellow carrot
½ sachet(s)
Garam Masala
½ sachet(s)
Yellow curry spices
100 g
Green beans
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
80 g
Diced tempeh
(Contains: Soja, Gluten, Tarwe)
Not included in your delivery
200 milliliters
Low sodium vegetable stock
1 tablespoon
Sunflower oil
1 teaspoon
Sambal
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2871 kJ
Calories686 kcal
Fat27.4 g
Saturated Fat4.7 g
Carbohydrate70.2 g
Sugar18.8 g
Dietary Fiber15.2 g
Protein34.5 g
Salt3.2 g
Potassium1211.3 mg
Calcium92.5 mg
Iron2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan. Boil the eggs for 7 - 8 minutes. Drain and rinse under cold water.
- Peel or thoroughly wash the potatoes and cut them into rough pieces.
- Chop the carrot into rough crescents
- Finely chop the onion. Crush or mince the garlic.
2
- Heat a drizzle of sunflower oil over medium heat in a large deep frying pan with a lid.
- Fry the onion and half of the garlic for 2 - 3 minutes.
- In the meantime prepare the stock.
3
- Add the tomato paste, the Garam Masala, the yellow curry spices, the ground cumin and half of the sambal to the large deep frying pan and fry for 1 - 2 minutes.
- Add the potatoes and carrots and stir well. Add the stock and let it simmer for 14 - 16 minutes with the lid on or until the potatoes and carrots are soft and the sauce is thickened.
4
- Discard the tips of the green beans and then cut in half.
- Add the green beans to the potatoes and the carrot in the last 5 - 7 minutes.
- Peel the eggs and cut them in half. Warm them up in the sauce for the remaining time.
5
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- When the oil is nice and hot, fry the tempeh for 4 - 5 minutes.
- In the last minute add the East Asian-style sauce, the other half of the garlic and the sambal.
6
- Divide the potatoes with the vegetables over deep plates.
- Add the tempeh next to the vegetables.
- Serve with the boiled egg.
