| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 20g | 8g | 24g |
| sugars | fibre | protein | salt |
| 7g | 5g | 14g | 0.33g |
If you’ve been following my work, you likely know my deep affection for hearty stews and comfort casseroles – the hallmark of my beloved Midwestern cuisine. However, a culinary enthusiast remains incomplete without a taste of global delicacies. That’s why today, I am enticing you with an exotic fusion flavor, a vegetable-based indulgence known as Winged Beans with Tempeh and Chili.
Where the Ordinary Meets Extraordinary
Here in the heartland, we hold this belief that good food comes not only from sophisticated ingredients but more importantly, from the love and creativity poured into the preparation. That’s why when I first tried Winged Beans with Tempeh and Chili in a friend’s dinner party, I knew I had to recreate it using my own culinary spin. Drawing from the fundamental principles of Midwestern cooking, I’ve blended the grounding earthiness of winged beans, spiked with the fiery warmth of chili, tempered by the mellow nuttiness of tempeh, creating a comfort dish that still feels exotic and exciting.
Not Just A Feast For The Palate
That said, the appeal of this recipe is not just its impeccable flavor blend. It’s also a powerhouse of nutritional benefits. Winged beans are an excellent source of vitamins A and C, iron, and a good dose of proteins. Paired with tempeh, which is high in proteins and probiotics, this dish supports immune health, improves digestion, while ensuring you’re well-nourished. The turmeric, famous for its anti-inflammatory and antioxidant properties, further amplifies the health quotient.
Recognizing that flavors evolve and reconnect in exciting new ways across the globe, this dish echoes the enticing sizzle of Indonesian Sambal Tempeh as well as the earthiness of a traditional Thai Coconut Curry. Providing an intriguing balance of flavors, Winged Beans with Tempeh and Chili could be a vibrant twist if you’re planning a family dinner pairing with a simple jasmine rice, or as a unique side dish to a classic roast chicken.
Whether you’re an adventurer eager to explore international cuisines or a comfort food lover in search of new twists to veggies, Winged Beans with Tempeh and Chili is a gastronomic joyride you wouldn’t want to miss. So, join me in discovering the charm of global flavours, all while staying rooted in the principles of nourishing, heart-warming cooking that I hold so dear.
What You’ll Need
- 3 cups of winged beans, trimmed and chopped
- 1 cup of tempeh, diced
- 2 tablespoons of vegetable oil
- 1 tablespoon of chili paste
- 1 red onion, diced
- 3 cloves of garlic, minced
- 1 teaspoon of turmeric
- 1 teaspoon of fish sauce
- 1 tablespoon of tamarind paste
- 1 tablespoon of coconut sugar
- 1 cup of coconut milk
- Salt, to taste
- 2 fresh red chili peppers, sliced (optional)
- Fresh cilantro leaves, for garnish
Method
Step One
Take a large pan and heat it over medium heat. Add 2 tablespoons of vegetable oil to the pan. Once the oil is hot, add the diced tempeh and cook it until it turns golden brown. Take out the tempeh from the pan and set it aside.
Step Two
In the same pan, add chopped red onion, minced garlic, and sliced red chili peppers (if using). Cook them until the onion becomes soft and the garlic is fragrant.
Step Three
The next step begins by adding the spice, in this case, turmeric to the pan. Stir it well with the onion and garlic. Now, add 1 tablespoon of chili paste and sauté until the raw smell disappears.
Step Four
Its time to add the winged beans to the pan. Stir them well with the sautéed mixture making sure each bean is coated with the spices. Continue cooking for about 5 minutes or until the beans turn bright green and are slightly tender.
Step Five
Once the beans are cooked, add the fried tempeh back into the pan. Stir well to combine the tempeh with the rest of the ingredients.
Step Six
Add fish sauce, tamarind paste, coconut sugar, and coconut milk to the pan. Stir everything together and let the mixture boil. Reduce the heat and let it simmer for about 10 minutes until the sauce thickens. Taste and adjust the salt according to your liking.
Step Seven
Once the mixture is cooked, turn off the heat. Garnish the dish with fresh cilantro leaves before serving and enjoy your Winged Beans with Tempeh and Chili!
