Quick easy and yummy, a very flavorful dish. Originally from Craig Claiborne's Kitchen Primer.
1. Mel the butter in a skillet and add the onions. Cook, stirring, until onions wilt. Add the meat, salt, pepper, curry powder, coriander, and pepper flakes. Break up the meat with the edge of a long-handled kitchen spoon. Cook for 10 minutes.
2. Add the tomatoes. Simmer, covered, for 20 minutes more.
3. Add the peas, cover again, and simmer until peas are tender, 5 to 10 minutes. Serve with rice.
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 441 | ||
Calories from Fat: 282 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.4g | 42 % | |
Saturated Fat 13.7g | 68 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 130.9mg | 40 % | |
Sodium 156.4mg | 5 % | |
Potassium 608.4mg | 16 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 4.5g | ||
Protein 32.4g | 46 % | |
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: 441
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