Try this Curried Pumpkin and Black-Eyed Peas recipe, or contribute your own.
Suggest a better description1. Drain the peas and cook in fresh water for about 10 minutes until barely tender. 2. Add the pumpkin and green capsicum and cook for a further 5-7 minutes, until tender. 3. Mix the coconut oil with 1 Tbl water to release its aroma, then add to the curry with the curry leaves and salt to taste. Compiled by Imran C. Posted to EAT-L Digest 23 Dec 96 From: "Imran C."
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 248 | ||
Calories from Fat: 68 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 9mg | 0 % | |
Potassium 626.8mg | 16 % | |
Total Carbohydrate 33.8g | 10 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 27.8g | ||
Protein 13.2g | 19 % | |
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: 248
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