Sayur Lodeh (Mixed Vegetables and Tempeh in Coconut Milk)
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Ingredients
- 200 g tempeh
- 150 g fine green beans, trimmed
- 1 aubergine, diced
- 2 carrots, sliced
- 400 ml tinned coconut milk
- 4 shallots
- 3 garlic cloves
- 2 fresh red chillies
- 1 lemongrass stalk, bruised
Nutrition (per serving)
- Calories
- 363 kcal
- Protein
- 14.3 g
- Carbohydrate
- 18.6 g
- of which sugars
- 10.1 g
- Fat
- 24.7 g
- of which saturates
- 17.6 g
- Fibre
- 8.8 g
- Salt
- 0.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the tempeh into 1cm cubes.
- 2
Blend the shallots, garlic and red chillies to a paste and fry in a large pan for 4 minutes until fragrant.
- 3
Add the tempeh, carrots and aubergine and stir for 2 minutes, then pour in the coconut milk with the lemongrass.
- 4
Bring to a simmer and cook for 12 minutes until the vegetables are nearly tender.
- 5
Add the green beans and simmer for a further 6-8 minutes until all the vegetables are tender.
- 6
Season with a little salt and serve with steamed rice.
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