Spinach & Feta Turkey Meatloaf Mini Loaves
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Tofu & Eggplant Sri Lankan Coconut Curry
Sri Lankan Coconut Curry with tofu & eggplant, prepared as a satisfying dinner.
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- 35 min
- Calories
- 725 kcal
- Protein
- 27.9 g
- Carbohydrates
- 69.8 g
- Fat
- 37.5 g
- Fiber
- 5.9 g
Ingredients
- 70 g basmati rice
- 100 g coconut milk
- 165 g tofu
- 120 g eggplant
- 7 g olive oil
Instructions
- Weigh and prepare all ingredients for one serving. Basmati rice and coconut milk quantities are measured as listed; dry grains and flours are weighed dry.
- Cook rice. Toast curry spices briefly, add coconut milk and vegetables, then simmer the protein until fully cooked and sauce thickens.
- Add tofu (165 g) and eggplant (120 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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