Dinner for 2
Gado Gado
This vegetable salad combines potatoes, eggs, sprouts, spinach, and tempeh with a creamy peanut, coconut, and curry sauce.
$5.46per serving $$$
30 minstart to table
2servings
Hawaiian and PacificVegetarianDairy-freeHigh-proteinSide dishesLunchesDinnersSummer
Ingredients
- 1/3 cup natural peanut butter
- 4 tsp red curry paste
- 3 tsp kecap manis
- 1 tsp sambal oelak or other chilli paste (optional)
- 1/2 tsp salt
- 1 large garlic clove
- 1 1/2 tbsp lime juice
- 1/2 cup coconut milk
- 1/2 cup water
- 1 bunch spinach
- 4 cups beansprouts
- 200 g / 7 oz potato
- 1 cucumber
- 2 1/2 boiled eggs
- 15 prawn crackers (optional)
- 2 tbsp vegetable or peanut oil
- 200 g / 7 oz tempeh
- 1 tbsp finely chopped peanuts
- red chilli (optional)
Steps
- Boil the potato in a 2-quart saucepan of salted water for 12 to 15 minutes, until tender.
- Blanch the spinach and beansprouts in the same saucepan for 1 to 2 minutes, then drain everything.
- Whisk peanut butter, curry paste, kecap manis, sambal, salt, garlic, lime juice, coconut milk, and water in a bowl.
- Heat oil in a 12-inch skillet over medium heat and fry tempeh for 5 to 7 minutes, turning until browned.
- Arrange the vegetables, tempeh, cucumber, and sliced boiled eggs on a platter, then pour over the sauce and sprinkle with peanuts.
Main ingredient on sale this week? See what to make with tofu on sale.
Find this week's cheapest dinners
Pick your store and we build five dinners from this week's ad, with cost per serving and a shopping list by aisle.
Find this week's cheapest dinnersMore like this
Collections with this recipe
Vegetarian 30-minute dinners 421Dairy-free Hawaiian and Pacific dinners 53High-protein Hawaiian and Pacific dinners 23Hawaiian and Pacific dinners 57