sri-lankan

Young Jackfruit Seed Curry with Millet

This simmered dish pairs millet, dry with young jackfruit seeds, Sri Lankan curry powder and coconut milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

11 g Protein

69 g Carbohydrates

38 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

56g millet, dry 207 kcal
160g young jackfruit seeds 53 kcal
136g coconut milk 268 kcal
8g coconut oil 71 kcal
56g onion, chopped 22 kcal
5g garlic, minced 7 kcal
5g ginger, minced 4 kcal
4g Sri Lankan curry powder 12 kcal
1g turmeric powder 2 kcal
8g lime juice 2 kcal
120g water 0 kcal
2g salt 0 kcal

Cooking instructions

milletwatersalt
Rinse millet and cook with 240 ml water and a pinch of salt until fluffy; rest covered 10 minutes.
young jackfruit seedswater
Rinse jackfruit seeds, then boil in salted water 15 to 20 minutes until tender; drain and slice.
coconut oiloniongarlicginger
Heat coconut oil in a pot. Saute onion, garlic, and ginger for 2 minutes.
young jackfruit seedsSri Lankan curry powderturmeric powderwatersalt
Add curry powder and turmeric; stir 20 seconds. Add sliced jackfruit seeds, water, and salt; simmer 6 minutes.
coconut milk
Stir in coconut milk and simmer 4 minutes until lightly thickened.
milletlime juice
Finish with lime juice and serve over millet.