| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Greek | Main dish | 1 | Servings |
INGREDIENTS
| 225 | g | Cashewnuts |
| 25 | 50 g onion | |
| 1 | Fresh chilli | |
| 1 1/4 | t | Curry powder |
| 1/2 | t | Turmeric |
| 250 | Coconut milk | |
| 1/4 | t | Chilli powder |
| 1 | t | Salt |
| 1/2 | t | Fenugreek |
| sprig curry leaves | ||
| 25 | Oil |
INSTRUCTIONS
Wash the cashewnuts, then soak them in a bowl of water for a couple of hours. Chop the onion and chilli. Remove the cashewnuts from the water, drain and place in a saucepan together with the chilli, 1 tsp of curry powder, the turmeric, coconut milk, chilli 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 cashewnut mixture and cook for a further 3 ~4 minutes then sprinkle with remaining curry powder. From "A taste of Sri Lanka" by Indra Jayasekera, 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: 1240
Calories From Fat: 31
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 2450.7mg
Potassium: 4543.2mg
Carbohydrates: 288.7g
Fiber: 53.5g
Sugar: 129.7g
Protein: 34.4g