Gado Gado - a Balinese Classic

This is one of my all time favourites! It takes me back to Bali every time.

Such a great vegetarian dish that still packs the protein and covered in a divine peanut sauce.

I eat this all year round for lunch and dinner!

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Ingredients

• 1/3 cup peanut butter

• 1/2 cup unsweetened coconut milk

• 1 tbsp red curry paste

• 4 tbsps tamari soy sauce

• 2 tbsps lime juice

• 1/4 cup water

• 250g tempeh, sliced

• 10 green geans

• 4 eggs, hard boiled

• 50g iceberg letuce, sliced

• 1 avocado

• 1/2 cup carrot, grated

• 1 pinch of salt

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Method

1. Prepare the gado gado sauce by combining the coconut milk, peanut butter, 3 tablespoons of soy sauce, red curry paste, lime juice and water in a saucepan and heating on low heat. Set aside for later.

2. Prepare the vegetables; grate carrot and steam the green beans. Slice the iceberg lettuce and avocado.

3. To fry the tempeh: slice tempeh and heat up a pan with coconut oil. Once the tempeh is in the frying pan, add 1 tablespoon of tamari soy sauce, and a pinch of salt. Cook until both sides are lightly toasted.

4. To hard boil the eggs: boil water in a saucepan, once boiling, add eggs and set timer for 5 minutes. Cook for 5 minutes and then remove the eggs and add to a bowl of ice cold water. Peel the eggs once cooled.

5. To serve: add lettuce, grated carrot, steamed green beans and avocado to a plate, add the tempeh and boiled eggs, serve with gado gado peanut sauce.