Try this South Indian Vegetable Curry recipe, or contribute your own.
Suggest a better descriptionHeat oil in a large skillet over medium heat. Fry mustard seeds until they pop. Add ginger, onion, and chiles and fry for 2 minutes. Stirring constantly, add coriander, cumin, and turmeric and cook gently for a few seconds longer. Add the vegetables and cook, stirring constantly, for 5 minutes. Add salt, sugar and coconut milk. Cover and cook gently for about 10 minutes, or until the vegetables are tender. Mix in the cilantro & sprinkle with the paprika before serving. Garnish with toasted coconut. Pranati Sen Gupta, "The Art of indian Cuisine" Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 08:08:41 -0500 From: netdir@cyberspc.mb.ca (S.Pickell)
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Serving Size: 1 Serving (460g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 405 | ||
Calories from Fat: 265 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.4g | 39 % | |
Saturated Fat 17g | 85 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 46.7mg | 2 % | |
Potassium 1121.2mg | 30 % | |
Total Carbohydrate 36.3g | 11 % | |
Dietary Fiber 10.1g | 41 % | |
Sugars, other 26.2g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 405
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