indian

Keralan Eggplant and Black Eyed Pea Curry with Tapioca Pearls

Name: Keralan Eggplant and Black Eyed Pea Curry with Tapioca Pearls
Yield: 1 serving
Cuisine: indian
Ingredients: 163 g cooked black eyed peas; 163 g eggplant, cubed; 170 g cooked tapioca pearls (sabudana); 82 g coconut milk; 8 g coconut oil; 82 g onion, sliced; 7 g ginger, grated; 1 g black pepper, ground; 1 g curry leaves; 2 g salt

This simmered dish pairs cooked black eyed peas with eggplant, cubed, cooked tapioca pearls and curry leaves. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Vegan Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

17 g Protein

92 g Carbohydrates

27 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

163g cooked black eyed peas 189 kcal
163g eggplant, cubed 41 kcal
170g cooked tapioca pearls (sabudana) 145 kcal
82g coconut milk 162 kcal
8g coconut oil 71 kcal
82g onion, sliced 33 kcal
7g ginger, grated 6 kcal
1g black pepper, ground 3 kcal
1g curry leaves 0 kcal
2g salt 0 kcal

Cooking instructions

cooked tapioca pearls (sabudana)
Cook tapioca pearls: simmer tapioca pearls in water until translucent; drain and rinse.
coconut oiloniongingercurry leaves
Start the curry: heat oil; add onion and cook until soft, then add ginger and cook 30 seconds.
eggplantsalt
Cook eggplant: add eggplant and salt; saute 4 minutes until lightly browned.
cooked black eyed peaseggplant
Simmer: add cooked black eyed peas and water; simmer until eggplant is tender.
cooked tapioca pearls (sabudana)coconut milkblack pepper
Finish: stir in coconut milk and black pepper; warm through without boiling hard. Serve over cooked tapioca pearls.