indian

Konkani Style Mushroom Gassi with Red Rice

This simmered dish pairs cooked red rice with mushrooms, sliced, red chili powder and coconut milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

14 g Protein

65 g Carbohydrates

38 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

169g cooked red rice 220 kcal
145g mushrooms, sliced 32 kcal
129g coconut milk 254 kcal
65g water 0 kcal
56g onion, sliced 22 kcal
81g tomato, chopped 15 kcal
11g coconut oil 97 kcal
5g tamarind concentrate 4 kcal
2g red chili powder 1 kcal
1g ground turmeric 2 kcal
2g salt 0 kcal

Cooking instructions

onioncoconut oil
Heat coconut oil in a saucepan over medium heat. Add onion and cook until translucent.
mushrooms
Add mushrooms and cook 3 to 4 minutes until they release moisture.
tomatored chili powderground turmericsalt
Stir in tomato, red chili powder, turmeric, and salt; cook 2 minutes.
mushroomscoconut milkwater
Add coconut milk and water; simmer 6 to 8 minutes until slightly thickened and mushrooms are tender.
cooked red ricetamarind concentrate
Stir in tamarind concentrate and simmer 1 minute. Serve hot over cooked red rice.

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