Sri Lanka Thakkali (curried Tomatoes)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegan | Main dish, Vegan, Vegetables | 1 | Servings |
INGREDIENTS
| > source <- | ||
| "A taste of Sri Lanka" | ||
| By Indra Jayasekera | ||
| 450 | g | Tomatoes |
| 25 | g | Onion |
| 1 | Chile, fresh | |
| 50 | Oil | |
| Curry leaf sprigs | ||
| 1/4 | t | Fenugreek |
| 1/2 | t | Cumin |
| 1 | t | Salt |
| 1 | Cinnamon stick | |
| 1/2 | t | Turmeric |
| 1/4 | t | Chile powder |
| 1 | t | Paprika |
| 100 | Coconut milk, thick |
INSTRUCTIONS
===========================> Directions <======================== Wash and cut the tomatoes into quarters. Chop the onion and chile. Heat the oil and stir fry the onion curry leaves and fenugreek for 2-3 minutes. Add the tomato, cumin, salt, cinnamon stick, turmeric powder, chile powder and paprika powder and cook for a few minutes until tender. Add the coconut milk, bring to the boil and simmer until the gravy thickens. Discard the cinnamon stick before serving 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: 106
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 2985.4mg
Potassium: 1002.3mg
Carbohydrates: 23.6g
Fiber: 6.5g
Sugar: 12.1g
Protein: 4.7g