Mexican-style potato sauté with tempeh
- 500g new potatoes
- 1 tablespoon olive oil
- 1 medium-sized red onion, cut in thin wedges
- 1 teaspoon ground cumin
- 1 1/2 teaspoons Mexican chilli powder
- 2 teaspoons ground coriander
- 400g can kidney beans, drained, rinsed
- 150g tempeh, sliced in thin strips (see tips)
- 2 x 400g cans cherry tomatoes in tomato juice
- 2 tablespoons sliced pickled jalapeños
- 2 spring onions, thinly sliced
- 1/2 cup fresh coriander
- 1 small avocado, sliced in thin wedges (optional)
Total fat 16g
Saturated fat 3g
Dietary fibre 10g
- Place potatoes in a medium-sized saucepan and cover with cold water. Bring to the boil then cook for 10 minutes or until potatoes are just tender. Drain and leave to cool, then cut in quarters.
- Heat olive oil in a large deep frying pan set over a medium-high heat. Cook potatoes and onion for 5 minutes or until golden. Add spices. Cook, stirring, for 1 minute or until mixture is fragrant.
- Add kidney beans, tempeh and tomatoes (with juice). Bring to the boil. Reduce heat and simmer uncovered for 10 minutes or until sauté is thick.
- Scatter sauté with jalapeño, spring onions and coriander. Serve with avocado (if using).
Make it gluten free: Check spices are gluten free.
Tempeh is deep-fried fermented soy beans. Find packaged tempeh in the chilled section of supermarkets.
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