===========================> Directions <======================== Wash and cut the lotus root into small pieces. Slice the tomatoes, chile and shallots. Place the lotus root in a pan and add the tomato, chile, curry leaves fenugreek, salt, coconut milk, turmeric, chile powder and paprika and cook for about 10 minutes In a frying pan heat 25 g ghee and when sizzling add the shallots and fry until transparent. Pour in the lotus root curry, add the curry powder and cook for a further 2 minutes. ISBN #962 224 010 0
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|Serving Size: 1 Serving (814g)|
|Recipe Makes: 1|
|Calories from Fat: 656 (71%)|
|Amt Per Serving||% DV|
|Total Fat 72.9g||97 %|
|Saturated Fat 58.3g||292 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 2g|
|Cholesterol 53.8mg||17 %|
|Sodium 152.8mg||5 %|
|Potassium 2751.4mg||72 %|
|Total Carbohydrate 69.1g||20 %|
|Dietary Fiber 17.5g||70 %|
|Sugars, other 51.6g|
|Protein 15.9g||23 %|
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Calories per serving: 923
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