sri-lankan

Winged Bean Coconut Stir Fry with Cashews and Red Rice

Name: Winged Bean Coconut Stir Fry with Cashews and Red Rice
Yield: 1 serving
Cuisine: sri-lankan
Ingredients: 62 g red rice, dry; 145 g winged beans, thinly sliced; 29 g grated coconut, fresh or frozen; 15 g cashews, roasted and chopped; 44 g red onion, sliced; 7 g coconut oil; 1 g mustard seeds; 1 g curry leaves; 0.73 g turmeric powder; 9 g lime juice; 1 g salt

This stir-fried dish pairs red rice, dry with winged beans, thinly sliced, grated coconut, fresh or frozen and cashews, roasted and chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

14 g Protein

78 g Carbohydrates

33 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

62g red rice, dry 226 kcal
145g winged beans, thinly sliced 65 kcal
29g grated coconut, fresh or frozen 191 kcal
15g cashews, roasted and chopped 83 kcal
44g red onion, sliced 18 kcal
7g coconut oil 62 kcal
1g mustard seeds 1 kcal
1g curry leaves 0 kcal
1g turmeric powder 2 kcal
9g lime juice 3 kcal
1g salt 0 kcal

Cooking instructions

red rice
Cook red rice until tender; drain and keep warm.
grated coconutcoconut oilmustard seeds
Heat coconut oil in a wok or skillet over medium heat. Add mustard seeds; let them pop.
red onioncurry leaves
Add red onion and curry leaves; saute 2 minutes.
winged beansturmeric powder
Add sliced winged beans and turmeric; stir-fry 4-5 minutes until crisp-tender.
grated coconutcashews
Stir in grated coconut and chopped cashews; cook 1-2 minutes until aromatic.
red ricelime juicesalt
Finish with lime juice and salt. Serve with red rice.