Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
1447
Calories
60g
Protein
50g
Fat
192g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Rice | 1 cup cooked (158g) white | 206 |
| Farro | 1/2 cup cooked (100g) | 170 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 teaspoon red pepper flakes
- 1 pound baby eggplant, cut into quarters
- 1 cup yukon gold potatoes, cut into 1/2 inch cubes
- 3 cloves garlic, roughly chopped
- ¾ pound chicken breasts, cut into 1/2 inch pieces
- 2 tablespoons curry powder
- 1 1/2 cups coconut milk
- 2 tablespoons soy sauce
- salt to taste
- 1 lime, juiced
- basil to garnish
- serve with rice, quinoa, farro or any other grain.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes