sri-lankan

Beetroot Coconut Curry with Rice and Fried Dhal Cakes

This pan-fried dish pairs white rice, dry with beetroot, peeled and diced, coconut milk and curry leaves. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

17 g Protein

79 g Carbohydrates

31 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

48g white rice, dry 175 kcal
142g beetroot, peeled and diced 62 kcal
103g coconut milk 203 kcal
39g red onion, sliced 16 kcal
1g curry leaves 0 kcal
9g coconut oil 80 kcal
1g turmeric powder 2 kcal
90g lentils, cooked and drained 104 kcal
1g chili powder 3 kcal
8g lime juice 2 kcal
1g salt 0 kcal
64g water 0 kcal

Cooking instructions

white rice
Cook the rice and keep warm.
red onioncurry leavescoconut oilturmeric powder
In a small pot, heat half the coconut oil over medium heat. Saute onion, curry leaves, and turmeric for 2 minutes.
beetrootcoconut milkcurry leavessaltwater
Add beetroot, salt, coconut milk, and water; simmer 12-15 minutes until beetroot is tender and the curry thickens.
lentilschili powdersalt
Meanwhile, mix cooked lentils with chili powder and a pinch of salt; shape into 2 small patties.
coconut oil
Heat remaining coconut oil in a pan and pan-fry the dhal cakes 2-3 minutes per side until browned.
white ricecurry leaveslime juice
Finish beet curry with lime juice. Serve with rice and dhal cakes.