| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Greek | Main dish | 1 | Servings |
INGREDIENTS
| 225 | g | Lotus root |
| 2 | Tomatoes | |
| I fresh chilli | ||
| 25 | g | Shallots |
| sprig curry leaves | ||
| 1/2 | t | Fenugreek |
| 1/2 | t | Salt |
| 250 | Thick coconut milk | |
| 1/4 | t | Turmeric |
| 1/4 | t | Chilli powder |
| 1/2 | t | Paprika |
| 25 | g | Ghee |
| 1 | t | Curry powder |
INSTRUCTIONS
Wash and cut the lotus root into small pieces. Slice the tomatoes, chilli and shallots. Place the lotus root in a pan and add the tomato, chilli, curry leaves fenugreek, salt, coconut milk, turmeric, chilli powder and paprika and cook for about 10 minutes In a frying pan heat 25 g ghee and when sizzling add the shallots and fry until transparent. Pour in the lotus root curry, add the curry powder and cook for a further 2 minutes. 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: 338
Calories From Fat: 16
Total Fat: 2g
Cholesterol: 0mg
Sodium: 3098.6mg
Potassium: 2691.2mg
Carbohydrates: 79.8g
Fiber: 17.7g
Sugar: 21.8g
Protein: 12.1g