| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Sri Lankan |
Sauce, Xpo |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Shredded coconut meat, unsweetened |
| 1/4 |
c |
Fresh cilantro leaves, finely chopped |
| 1 |
tb |
Fresh ginger, minced |
| 1 |
ts |
Paprika, sweet |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper, or red curry powder (Thai) |
| 1/2 |
c |
Nonfat plain yogurt |
| 1 |
ts |
Fresh lemon juice, or lime |
INSTRUCTIONS
Combine all of the ingredients in a mixing/serving bowl and blend well.
Chill for at least one hour. Cooks Note: Toast (Dry pan roast) the coconut,
with ginger. Then combine. Tested with lime and Taste of Thai Red
Curry.(patH)
Yield: 4 servings 90 cals (65% from fat) An ingredient recipe from Lean
Bean Cuisine (1995) Jay Solomon / ISBN 1-55958-438-6 / Beans, Vegetarian.
Formatted by patH <phannema@wizard.ucr.edu> Serve with "Sri Lankan Sambar"
(Leanbean.mcf); also good with Thai Curried Vegetables with Adzuki Beans
(Leanbean).
Recipe by: Jay Solomon of Vegetarian Times
Posted to MC-Recipe Digest V1 #469 by PATh <phannema@wizard.ucr.edu> on Feb
03, 1997.
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