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caribbean

St Vincent Style Roasted Breadfruit with Spiced Lentil Chutney

This roasted dish pairs breadfruit, peeled and cut into wedges with cooked lentils, drained, tomato, diced and onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety Vegan Vegetarian Heart friendly Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

21 g Protein
120 g Carbohydrates
13 g Fat
31 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 260g breadfruit, peeled and cut into wedges 268 kcal
  • 174g cooked lentils, drained 202 kcal
  • 104g tomato, diced 19 kcal
  • 52g onion, diced 21 kcal
  • 5g garlic, minced 7 kcal
  • 5g curry powder 15 kcal
  • 12g olive oil 106 kcal
  • 13g lime juice 4 kcal
  • 7g cilantro, chopped 2 kcal
  • 52g water 0 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. breadfruitolive oilsaltblack pepper
    Heat oven to 425 F (220 C). Toss breadfruit wedges with oil, salt, and black pepper; roast 25 to 30 minutes until browned and tender.
  2. breadfruitcooked lentilstomatooniongarlicwater
    While breadfruit roasts, combine cooked lentils, tomato, onion, and garlic in a small saucepan with water.
  3. curry powder
    Add curry powder and simmer 6 to 8 minutes, stirring, until thick and spoonable.
  4. lime juicecilantrosalt
    Stir in lime juice and cilantro. Taste and adjust salt and lime.
  5. breadfruitcooked lentils
    Serve roasted breadfruit topped with warm spiced lentil chutney.
  6. water
    Optional: add a splash of water to loosen chutney if it becomes too thick.

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