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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Indian Indian, Vegetables 4 Servings

INGREDIENTS

1 c Thick coconut milk
2 1/2 c Thin coconut milk
1 Onion, ground
3 Cloves garlic, ground
2 1/2 Cm ginger, ground
1 Onion, cut into wedges
2 Sprigs curry leaves
1 t Turmeric powder
1/4 t Fenugreek
2 t Salt
2 Potatoes, cut into wedges
150 g Okra, kept whole
150 g French beans, cut into two
4 Cabbage leaves, cut into
Squares
3 Red chillies, coarsely
Sliced
3 Green chillies, coarsely
Sliced
2 Tomatoes, quartered
1 T Lime juice

INSTRUCTIONS

Put thin coconut milk in a cooking pot. Add "A" and bring to a slow
boil. When vegetables are half-cooked, add tomatoes. Simmer till
vegetables are soft, stirring occasionally. Add thick coconut milk,
gently stirring to prevent curdling. When curry boils again, add lime
juice and remove from heat. Serve with rice.  Compiled by Imran C.
Posted to EAT-L Digest 17 November 96  Date:    Mon, 18 Nov 1996
20:58:36 +1000  From:    "I. Chaudhary" <imranc@ONTHENET.COM.AU>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 563
Calories From Fat: 358
Total Fat: 42.8g
Cholesterol: 0mg
Sodium: 1453.9mg
Potassium: 1316.9mg
Carbohydrates: 43.4g
Fiber: 8.4g
Sugar: 6.8g
Protein: 10.6g


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