sri-lankan

Polos Curry with Jaggery and Red Rice

Name: Polos Curry with Jaggery and Red Rice
Yield: 1 serving
Cuisine: sri-lankan
Ingredients: 70 g red rice, dry; 197 g young jackfruit, canned, drained; 98 g coconut milk; 57 g red onion, chopped; 7 g coconut oil; 2 g curry leaves; 10 g ginger-garlic paste; 4 g Sri Lankan roasted curry powder; 8 g jaggery, grated; 8 g lime juice; 2 g salt; 98 g water

This roasted dish pairs red rice, dry with red onion, chopped, curry leaves and Sri Lankan roasted curry powder. 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

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Estimated macros per portion

10 g Protein

91 g Carbohydrates

29 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

70g red rice, dry 255 kcal
197g young jackfruit, canned, drained 65 kcal
98g coconut milk 193 kcal
57g red onion, chopped 23 kcal
7g coconut oil 62 kcal
2g curry leaves 1 kcal
10g ginger-garlic paste 8 kcal
4g Sri Lankan roasted curry powder 12 kcal
8g jaggery, grated 31 kcal
8g lime juice 2 kcal
2g salt 0 kcal
98g water 0 kcal

Cooking instructions

red rice
Cook red rice until tender; keep warm.
red onioncoconut oilcurry leaves
Heat coconut oil in a small pot over medium heat. Add onion and curry leaves; saute 3 minutes.
ginger-garlic pasteSri Lankan roasted curry powder
Stir in ginger-garlic paste and roasted curry powder; cook 30 seconds.
young jackfruitsaltwater
Add young jackfruit, salt, and water; simmer 12-15 minutes until jackfruit is tender and coated.
coconut milkjaggery
Stir in coconut milk and jaggery; simmer 3-4 minutes until slightly thick.
red ricelime juice
Finish with lime juice. Serve with red rice.