Roti
Ingredients
- 2 tsp Surinamese Curry powder or Chimichurri
- 2 tsp Garlic or garlic powder
- 2 tsp Onion or onion powder
- 2 tsp Cumin
- 2 tsp Ginger or ginger powder
- 1 tsp Paprika
- 1 tsp Black pepper
- 250 gr Tempeh
- 2 tbs Olive oil
- 1 tbs Coconut Oil
- 2 Onion
- 3 Garlic
- 4 Potato
- 4 Fresh Green beans
- 100 ml Water
- Salt
- Pepper
- 2 Egg
- 2 tbs Coconut Oil
- 2 tbs Soy sauce
- Fresh Celery or Cilantro
- rodriguezflors/wraps-de-quinoa
Instructions
Prevent the screen from locking
Create a spice mix of Surinamese Curry powder or Chimichurri, Garlic or garlic powder, Onion or onion powder, Cumin, Ginger or ginger powder, Paprika, Black pepper.
Use half of it to marinate of chopped Tempeh with Olive oil. Let it rest for 20 mins.
Heat the other half of spices on a frying pan with Coconut Oil at medium heat.
Add Onion, fry for 5 mins, add Garlic, fry for 2 mins, add diced Potato and sliced Fresh Green beans and fry for 10 mins.
Add Water, Salt and Pepper, reduce fire, cover with lid, and let it simmer for 10 mins.
Boil Egg for 7mins.
Fry marinated Tempeh in medium heat with Coconut Oil, for 5 mins each side. Add Soy sauce on the last minute.
Mix vegetables with Tempeh, Egg and Fresh Celery or Cilantro (2tbs).
Serve with Roti or Quinoa Wraps rodriguezflors/wraps-de-quinoa