| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegan | Vegan, Vegetables | 1 | Servings |
INGREDIENTS
| > source <- | ||
| "A taste of Sri Lanka" | ||
| By Indra Jayasekera | ||
| 225 | g | Nuts, cashew |
| 50 | g | Onion |
| 1 | Chile, fresh | |
| 1 1/4 | t | Curry powder |
| 1/2 | t | Turmeric |
| 250 | Coconut milk | |
| 1/4 | t | Chile powder |
| 1 | t | Salt |
| 1/2 | t | Fenugreek |
| Curry leaf sprigs | ||
| 25 | Oil |
INSTRUCTIONS
===========================> Directions <======================== Wash the cashew nuts, then soak them in a bowl of water for a couple of hours. Chop the onion and chile. Remove the cashew nuts from the water, drain and place in a saucepan together with the chile, 1 tsp of curry powder, the turmeric, coconut milk, chile powder, salt, fenugreek and curry leaves. Bring to the boil and simmer for 5 minutes. Heat the oil in a frying pan and toss in the onion for a couple of minutes. Add the cashew nut mixture and cook for a further 3 ~4 minutes then sprinkle with remaining curry powder. ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1331
Calories From Fat: 879
Total Fat: 105g
Cholesterol: 0mg
Sodium: 2377.5mg
Potassium: 1438.5mg
Carbohydrates: 81.8g
Fiber: 9.4g
Sugar: 13.5g
Protein: 35.9g