Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: African Vegetable Curry Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) Coriander
1 Cup(s) Dry red chiles
1/4 Cup(s) Turmeric
1 Teaspoon(s) Black pepper
1 Teaspoon(s) Cumin
1 Teaspoon(s) Mustard seeds
2 Teaspoon(s) Bengal gram dhal
1 Teaspoon(s) Black gram dhal
1 Teaspoon(s) Green gram dhal
1 Teaspoon(s) Fenugreek
Curry powders are an important part of African cooking due to the
heavy influence of Arabic and Indian cuisine in Africa. Curry powders
are made from different proportions of spices, dried and ground.
Spices can be dried in the sun for two to three days, in a low
temperature oven, or on top of the stove in a dry skillet. If using a
skillet be sure to shake the spices constantly so they don't burn.
Grinding is usually done with a mortar and pestle. Curry powders are
not necessarily hot, they are made that way by the addition of chili
peppers. Dry spices, grind to a powder and bottle in a airtight
container. Use 2 teas. to every 200 g or 1/2 lb vegetable. Recipe By
: From: Ladies Home Journal- August 1991 File

Nutrition (calculated from recipe ingredients)
Calories: 1665
Calories From Fat: 802
Total Fat: 95.6g
Cholesterol: 0mg
Sodium: 197.2mg
Potassium: 7316.4mg
Carbohydrates: 305.7g
Fiber: 223.3g
Sugar: 1.1g
Protein: 67.8g

Scale this recipe to Servings [?]