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* or 2 cups cooked chicken or shrimp. Heat ghee in skillet and add spices. Add onion and apple and saute until limp. Add soup, salt and pepper to taste and heat over low heat until smooth. Add eggplant (or chicken or shrimp). Place rice in 1 1/2 cups water, cover and steam until tender. Peel avocados and rub with lemon juice to avoid discoloration. Place each half on a bed of rice on a salad plate and fill with the curry mixture. Place condiments in separate dishes and serve at the table. Serves 6. Recipe By :
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|Serving Size: 1 Serving (236g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 108 (25%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 6.6mg||2 %|
|Sodium 552.2mg||19 %|
|Potassium 322.1mg||8 %|
|Total Carbohydrate 75g||22 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 69.8g|
|Protein 8.7g||12 %|
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Calories per serving: 428
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