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Meal prep container:
Non stick pan:
Macros entire pan: 488 Calories, 67C, 26F, 33P
150g Tempeh or plain tofu
Coconut cream 50g + water 50g
tomato puree 5g
minced ginger, minced garlic 5g
stock powder 5g
Start with cutting the eggplant into slices, lay them on a wire rack, and season with salt on both sides. Let them sit on the counter for 20-30 minutes. Then cut the eggplant into cubes.
Chop up the onion, cut the tempeh into bite-size pieces, and prepare all spices. Add stock powder into glass with 50g of water and combine coconut cream with water in a separate bowl.
Heat up a pan on medium-high heat, add a bit of oil, and then the tempeh. Fry for 1-2 minutes on each side until they get color. Remove tempeh from the pan afterward.
Now add eggplants with 1-2 splashes of water into pan and mix everything. Close the id and let it cook for 3-4 minutes. Once the eggplant is soft and has soaked up the liquid, add in the onion with 4g of oil and mix everything. Fry this now for 3-4 minutes until everything has color.
Add in ginger, garlic, tomato puree, and spices, and toast everything for 30 seconds. Deglaze the pan with broth and coconut cream and mix. As soon everything starts to boil again, add back the tempeh, close the lid, reduce the heat to low, and let it simmer for 8-10 minutes.
Transfer everything to a bowl and top with fresh cilantro. Done!
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02:59 Cooking start
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