Ingredients: onions, sunflower oil, aroma, ground kemirinuts, laos, garlic, coriander, salt, tamarind pulp, preservative: E200, E210. May contain traces of sulphite.
500 gr. various vegetables (cabbage, green beans, carrots), 1 block of bean curd or ½ block of tempeh, 1 red pepper (finely chopped), 1 bouillon cube and 200 ml of coconut milk.
Cut the vegetables and the tahoe or tempeh small. Add the spice mix and 800 ml of water together. Bring to the boil with the stock cube and the 200 ml coconut milk. Then put in the tahoe or tempeh and add the vegetables in order of their cooking time. Season with salt and possibly a little sugar. Stir occasionally and cook until the vegetables are tender.
|Total Carbohydrate||34.2 g|