Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
893
Calories
16g
Protein
54g
Fat
91g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- 1 cup long-grain brown rice
- 3/4 teaspoon salt (preferably kosher), divided
- 1 tablespoon vegetable oil
- 4 scallions, white and green parts separated and sliced
- 1 small hot red chile (like cayenne), chopped
- 1 tablespoon chopped ginger
- 1 tablespoon curry powder
- 1/4 teaspoon freshly ground black pepper
- 4 cups trimmed, halved green beans
- 3 plums, pitted and cut into small wedges
- 1/2 red bell pepper, sliced
- 1/2 cup reduced-fat coconut milk
- 1/2 cup unsalted, roasted cashews
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes