Name: Tempeh-Curry mit Blumenkohl und Mango
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 Portionen
Ingredients: 200 g Tempeh; 300 g Blumenkohl; 100 g Mango; 200 ml Kokosmilch; 60 g Zwiebel; 10 g Kokosöl (1 EL); 120 g Reis, roh; 2 EL gelbe Currypaste, Limette, Koriander, Salz

Recipes Mains

40minutes, 15 of them waiting

769Calories

30gProtein

2servings

Mains Weight gain vegan Asian

Tempeh is fermented soya bean cake from Indonesia, firm and nutty. Fried and braised in a coconut sauce it takes on the curry, and the mango brings sweetness against the heat.

Ingredients

Forservings

200 gTempeh
300 gCauliflower
100 gMango
200 mlCoconut milk
60 gOnion
10 gCoconut oil (1 tbsp)
120 gRice, raw
2 tbsp yellow curry paste, lime, coriander, salt

How to make it

Cook the rice. Fry the diced tempeh brown all over in the coconut oil and take it out.
Fry the onion and curry paste in the pan, add the coconut milk, cook the cauliflower florets in it for ten minutes.
Add the tempeh and diced mango, let it stand for five minutes, season with lime and salt, coriander over the top.

One tip

Steamed for ten minutes in salted water, tempeh loses its bitterness.

Nutrition per serving

Calories	769
Protein	30 g
Fat	38 g
Carbs	76 g

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.

Your daily need

kcal —

2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.