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To provide a balanced meal with high protein and sufficient carbohydrates to support recovery and energy replenishment after training.
Ingredients:
-
150gtempeh
-
100gbrown rice
-
100mlcoconut milk
-
50gcarrot
-
50gbell pepper
-
1itemonion
-
1tbspcurry powder
-
2clovegarlic
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Instructions:
- Cook the brown rice according to package instructions.
- In a pan, heat a little oil and sauté chopped onion and minced garlic until fragrant.
- Add diced tempeh, carrot, and bell pepper to the pan and cook for about 5 minutes.
- Stir in curry powder and mix well.
- Pour in coconut milk, bring to a simmer, and cook for another 10 minutes until vegetables are tender.
- Serve the curry over the cooked brown rice.
| Nutrition | Per Serving 543 g | Per 100g |
|---|---|---|
| Energy | 724.7 kcal | 133 kcal |
| Protein | 35.5 g | 6.5 g |
| Fibre | 15.4 g | 2.8 g |
| Salt | 0.1 g | 0.0 g |
| Sugar | 10.5 g | 1.9 g |
| Carbohydrates | 63.3 g | 11.7 g |
| Fat | 42.7 g | 7.9 g |
-
150gtempeh
-
100gbrown rice
-
100mlcoconut milk
-
50gcarrot
-
50gbell pepper
-
1itemonion
-
1tbspcurry powder
-
2clovegarlic
Cook the brown rice according to package instructions.
In a pan, heat a little oil and sauté chopped onion and minced garlic until fragrant.
Add diced tempeh, carrot, and bell pepper to the pan and cook for about 5 minutes.
Stir in curry powder and mix well.
Pour in coconut milk, bring to a simmer, and cook for another 10 minutes until vegetables are tender.
Serve the curry over the cooked brown rice.