indonesian

Spicy Coconut Tempeh with Cassava Leaves

Name: Spicy Coconut Tempeh with Cassava Leaves
Yield: 1 serving
Cuisine: indonesian
Ingredients: 120 g tempeh, sliced; 96 g cassava leaves, cooked and chopped; 96 g coconut milk (canned); 48 g water; 21 g shallot, minced; 4 g garlic, minced; 7 g fresh red chili, chopped; 6 g vegetable oil; 6 g lime juice; 1 g salt

This simmered dish pairs tempeh, sliced with cassava leaves, cooked and chopped, coconut milk and shallot, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

28 g Protein

55 g Carbohydrates

39 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

120g tempeh, sliced 232 kcal
96g cassava leaves, cooked and chopped 154 kcal
96g coconut milk (canned) 189 kcal
48g water 0 kcal
21g shallot, minced 15 kcal
4g garlic, minced 6 kcal
7g fresh red chili, chopped 3 kcal
6g vegetable oil 53 kcal
6g lime juice 2 kcal
1g salt 0 kcal

Cooking instructions

cassava leaveswater
If using frozen cassava leaves, thaw and squeeze out excess water. If fresh, simmer until tender and drain well.
tempehvegetable oil
Heat oil in a pan over medium heat. Fry tempeh slices until lightly browned, 3-4 minutes total.
shallotgarlicfresh red chili
Add shallot, garlic, and chili; cook 1 minute until fragrant.
cassava leavescoconut milk (canned)water
Pour in coconut milk and water, then add cassava leaves. Simmer 6-8 minutes until the sauce thickens slightly.
lime juicesalt
Season with salt and stir in lime juice.
Serve hot.