Cut all vegetables into thin 6cm strips. Heat ghee and oil in large pan, add garlic, chilli, mustard and cumin seeds, cook stirring 1 minute. Add vegetables, cook, stirring a few minutes or until vegetables are just tender; add coconut cream and yoghurt, stir until heated through. Compiled: Imran C. Posted to EAT-L Digest 28 Dec 96 From: "Imran C."
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|Serving Size: 1 Serving (416g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 170 (64%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 35.9mg||11 %|
|Sodium 96.7mg||3 %|
|Potassium 849.1mg||22 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 14.4g|
|Protein 7.5g||11 %|
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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: 264
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