sri-lankan

Spiced Chickpea Kirihodi with Steamed Manioc

Name: Spiced Chickpea Kirihodi with Steamed Manioc
Yield: 1 serving
Cuisine: sri-lankan
Ingredients: 145 g manioc (cassava), peeled and cubed; 101 g chickpeas, cooked and drained; 95 g coconut milk; 6 g coconut oil; 34 g onion, thinly sliced; 2 g curry leaves; 1 g mustard seeds; 0.56 g turmeric powder; 1 g salt; 196 g water

This simmered dish pairs manioc, peeled and cubed with chickpeas, cooked and drained, coconut milk and coconut oil. 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

13 g Protein

89 g Carbohydrates

29 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

145g manioc (cassava), peeled and cubed 232 kcal
101g chickpeas, cooked and drained 166 kcal
95g coconut milk 187 kcal
6g coconut oil 53 kcal
34g onion, thinly sliced 14 kcal
2g curry leaves 1 kcal
1g mustard seeds 1 kcal
1g turmeric powder 2 kcal
1g salt 0 kcal
196g water 0 kcal

Cooking instructions

manioc (cassava)water
Peel manioc and cut into chunks. Boil in salted water until tender; drain.
chickpeascoconut milkturmeric powdersalt
In a pot, combine chickpeas and coconut milk with turmeric and salt. Simmer gently 8 minutes.
coconut oilmustard seeds
Heat coconut oil in a small pan. Add mustard seeds until they pop.
onioncurry leaves
Add onion and curry leaves; saute until fragrant and lightly golden.
chickpeas
Stir the tempering into the chickpea kirihodi and simmer 2 minutes to blend flavors.
manioc (cassava)chickpeas
Serve the creamy chickpeas over the steamed manioc.