1 clove
3 whole(s)
2 Tbsp(s)
2 cup(s)
1 large
1 whole
8 ounce(s)
1/2 tsp(s) ground
452 g
128 g
1 g
224 g
5 g
Heat a wok or a safe nonstick skillet and add the oil.
Add the onion, coriander, garlic, red chili. Sauté for 1 minute.
Add the coconut milk together with the tempeh, bay leaf and stevia. Simmer for 15 minutes.
Remove bay leaf.
Serve.
0 Servings Fruits / 1 Servings Vegetables
Calories: 424.6
Omega-6 / Omega-3 ratio: 25 : 1
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