sri-lankan

Brinjal Pahi Eggplant in Spiced Coconut Milk with Rice

Name: Brinjal Pahi Eggplant in Spiced Coconut Milk with Rice
Yield: 1 serving
Cuisine: sri-lankan
Ingredients: 51 g white rice, dry; 189 g eggplant, cubed; 160 g coconut milk; 58 g water; 51 g red onion; 5 g Sri Lankan curry powder; 0.73 g ground turmeric; 1 g salt; 7 g coconut oil; 7 g lime juice

This simmered dish pairs white rice, dry with eggplant, cubed, coconut milk and coconut oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Gluten free Vegan Vegetarian High satiety Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

10 g Protein

65 g Carbohydrates

42 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

51g white rice, dry 186 kcal
189g eggplant, cubed 47 kcal
160g coconut milk 315 kcal
58g water 0 kcal
51g red onion 20 kcal
5g Sri Lankan curry powder 15 kcal
1g ground turmeric 2 kcal
1g salt 0 kcal
7g coconut oil 62 kcal
7g lime juice 2 kcal

Cooking instructions

white ricewater
Cook the rice in salted water until tender, 12 to 15 minutes; keep warm.
red onioncoconut oil
Heat coconut oil in a pan. Add onion and cook until softened, 3 minutes.
eggplantSri Lankan curry powderground turmericsalt
Add curry powder and turmeric; stir 30 seconds. Add eggplant and salt; saute 5 minutes until it starts to soften.
eggplantcoconut milkwater
Pour in coconut milk and water. Simmer gently until eggplant is silky and the sauce thickens, 10 to 12 minutes.
white ricesaltlime juice
Stir in lime juice and adjust salt. Serve brinjal pahi over rice.