Directions:
- To prepare curry, heat oil in a large nonstick skillet over medium-high heat. Add onion and 1/2 teaspoon salt. Cook 2 minutes or until onion is tender, stirring occasionally. Stir in tamarind; cook 2 minutes, stirring to break up tamarind. Add ginger and next 5 ingredients (through cinnamon); cook 2 minutes, stirring frequently. Add remaining 1/2 teaspoon salt, potato, water, milk, and tempeh; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender. Uncover; stir in juice and soy sauce. Simmer 3 minutes or until slightly thickened. Discard cinnamon stick.
- To prepare rice, cook rice according to package instructions, omitting salt and fat. Stir in cilantro and 1/4 teaspoon salt. Serve with curry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 453.16 Kcal (1897 kJ) | ||
| Calories from fat | 111.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.43g | 19% | |
|---|---|---|---|
| Sodium | 890.13mg | 37% | |
| Potassium | 838.79mg | 18% | |
| Total Carbs | 73.56g | 25% | |
| Sugars | 8.89g | 36% | |
| Dietary Fiber | 6.32g | 25% | |
| Protein | 17.07g | 34% | |
| Vitamin C | 12.2mg | 20% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 38.8mg | 216% | |
| Calcium | 133mg | 13% | |
| Amount Per 100 g | |||
| Calories | 106.86 Kcal (447 kJ) | ||
| Calories from fat | 26.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.93g | 19% | |
|---|---|---|---|
| Sodium | 209.9mg | 37% | |
| Potassium | 197.79mg | 18% | |
| Total Carbs | 17.35g | 25% | |
| Sugars | 2.1g | 36% | |
| Dietary Fiber | 1.49g | 25% | |
| Protein | 4.03g | 34% | |
| Vitamin C | 2.9mg | 20% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 9.2mg | 216% | |
| Calcium | 31.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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