| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fettucine |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Finely chopped carrot |
| 2 |
ts |
Crushed garlic |
| 2 |
ts |
Minced ginger |
| 1 |
tb |
Curry |
INSTRUCTIONS
Another good web site is the Center for Science Nutrition Letter:
http://www.cspinet.org
Here are two recipes from one of their newsletters.
Saute onion, carrot, garlic and ginger in water or broth etc. for about 5
minutes. Add 1 can (28 oz) crushed tomatoes and 1 T of curry and simmer
about 20 minutes more. Serve over the fettucine and sprinkle with 1/2 cup
chopped parsley or coriander.
(Both original recipes used olive oil for sauteing)
Posted to fatfree digest by BHATPHOACC <BHATPHOACC@aol.com> on May 20, 1998
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