Rendang with Tempeh

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Kcal: 450

P: 25

F: 20

C: 45

Fiber: 10

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Tempeh: 150g (5 oz, cubed), Coconut milk (light): 120ml (1/2 cup), Lemongrass: 5g (1 stalk, bruised), Galangal: 5g (1 tsp, minced), Garlic: 6g (2 cloves, minced), Shallots: 30g (2 small, minced), Ginger: 5g (1 tsp, grated), Kaffir lime leaves: 2g (2 leaves), Turmeric: 2g (1/2 tsp), Coriander: 3g (3/4 tsp), Cumin: 2g (1/2 tsp), Cinnamon: 1g (1/4 tsp), Coconut oil: 5ml (1 tsp), Tamarind paste: 5g (1 tsp), Coconut sugar: 5g (1 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Fresh cilantro: 5g (1 tbsp, chopped), Brown rice: 50g (1/4 cup, dry weight)

Nutritional info:

Meal Type: dinner

Dietary Suitable for: Vegetarian (excludes meat, may include dairy and eggs)

Cooking Time Minutes: 260

Suitable for Menopausal Status: Peri-menopausal

Recipe Instructions

1. Cook 50g brown rice according to package instructions. 2. In a food processor, blend 30g minced shallots, 6g minced garlic, 5g grated ginger, and 5g minced galangal into a paste. 3. Heat 5ml coconut oil in a large pot over medium heat. 4. Add the spice paste and cook for 2-3 minutes until fragrant. 5. Add 2g turmeric, 3g coriander, 2g cumin, and 1g cinnamon. Stir for 30 seconds. 6. Add 5g bruised lemongrass and 2g kaffir lime leaves. 7. Add 120ml light coconut milk, 5g tamarind paste, and 5g coconut sugar. Bring to a simmer. 8. Add 150g cubed tempeh, 1g salt, and 1g black pepper. 9. Reduce heat to low, cover, and simmer for 30-40 minutes, stirring occasionally, until the sauce thickens and darkens. 10. Remove lemongrass and lime leaves. 11. Serve over brown rice, garnished with 5g chopped cilantro.

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