Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
938
Calories
27g
Protein
34g
Fat
137g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Olive | 1 large (4g) | 4 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Capsicum | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 600 g firm tofu
- 400 g eggplant
- 100 g shallots
- 400 ml coconut cream
- 100 ml vegetable stock
- 50 g cornstarch
- 1/2 teaspoons cayenne pepper
- fresh basil leaves (optional)
- red Thai chilis (optional)
- 1 tablespoons vegetable oil
- 1 bunch fresh cilantro
- 2 stalks lemongrass
- 4 pieces green jalapeno peppers (optional)
- 2 pieces shallots
- 6 cloves garlic
- 2 limes limes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista