laotian

Coconut Braised Eggplant with Tempeh and Sticky Rice

Name: Coconut Braised Eggplant with Tempeh and Sticky Rice
Yield: 1 serving
Cuisine: laotian
Ingredients: 53 g sticky rice (glutinous rice), uncooked; 146 g eggplant, cubed; 93 g tempeh, cubed; 93 g coconut milk; 4 g garlic, minced; 8 g red curry paste; 3 g neutral oil; 8 g soy sauce (gluten free if needed); 7 g lime juice

This braised dish pairs sticky rice, uncooked with eggplant, cubed, tempeh, cubed and coconut milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Vegetarian Vegan

Set your calorie target 650 kcal

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Estimated macros per portion

27 g Protein

66 g Carbohydrates

34 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

53g sticky rice (glutinous rice), uncooked 193 kcal
146g eggplant, cubed 37 kcal
93g tempeh, cubed 179 kcal
93g coconut milk 183 kcal
4g garlic, minced 6 kcal
8g red curry paste 14 kcal
3g neutral oil 27 kcal
8g soy sauce (gluten free if needed) 6 kcal
7g lime juice 2 kcal

Cooking instructions

sticky rice (glutinous rice)
Rinse the sticky rice and cook with water until tender; keep warm.
garlicred curry pasteneutral oil
Heat oil in a saucepan over medium heat. Add garlic and curry paste and stir 30 seconds.
eggplantcoconut milk
Add eggplant and toss to coat. Pour in coconut milk and bring to a gentle simmer.
eggplant
Simmer 8 to 10 minutes, stirring occasionally, until eggplant is soft and silky.
sticky rice (glutinous rice)tempehsoy sauce (gluten free if needed)lime juice
Stir in tempeh and soy sauce; simmer 2 minutes to heat through. Finish with lime juice and serve with sticky rice.