Cook onions in Dutch oven until soft. Add garlic,
ginger, jalapeño, curry powder, cinnamon, cumin,
and bay leaves and cook, stirring often, 5 more minutes.
Discard bay leaves. Stir in cilantro (or parsley)
and lemon juice. Season with pepper. Serve with yogurt
and chutney (optional).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1686g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 23 (16%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0.6mg||0 %|
|Sodium 2593.7mg||89 %|
|Potassium 1408.4mg||37 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 4.6g|
|Protein 17.5g||25 %|
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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: 145
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