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Ingredients
US|METRIC
5 SERVINGS
- 8 oz. tempeh (cut into 2-in x 1-in x ¼-in pieces)
- 4 Tbsp. vegetable oil
- 1 sprig curry leaves (stem removed)
- 1 cup coconut milk
- salt (to taste)
- 15.5 oz. garbanzo beans (chickpeas, rinsed and drained)
- 1 Chinese eggplant (small, cut into 2-inch pieces)
- 4 oz. long beans (cut into 2-inch pieces)
- 3 jalapeno peppers (seeded and cut into 1-inch pieces)
- 8 oz. cabbage (sliced)
- 1 onion (peeled and cut into chunks)
- 2 cloves garlic (peeled)
- 1 knob ginger (about 1 inch)
- 1/4 cup curry powder
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NutritionView More
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760Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories760Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat13g65% |
| Trans Fat0g |
| Cholesterol |
| Sodium210mg9% |
| Potassium1850mg53% |
| Protein34g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate90g30% |
| Dietary Fiber25g100% |
| Sugars15g |
| Vitamin A6% |
| Vitamin C60% |
| Calcium25% |
| Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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