1. Cur meat into thin strips. Heat oil in large skillet and fry up meat a little at a time. 2. Peel and finely chop onions. Cut chili pepper open lengthwise and remove seeds. Wash chili and chop finely. 3. Put all the meat in large skillet. Add onions and fry. Add chilly, ginger, curry and let cook for a while. Add rice and broth and bring to a boil. Cook at low heat till rice is approx. five minutes before done. (i.e. if you use 10 minute rice, cook for 5 minutes. Using 20 minutes rice, cook 15 minutes, etc) 4. Drain pumpkin (or pineapple) and keep the juice. Finely chop and add to the rice. Add juice to taste and let cook for another five minutes. 5. Arrange on plates and top with coconut flakes. Posted to MM-Recipes Digest by "Kendig - von Fehrn"
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|Serving Size: 1 Serving (1752g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 369 (13%)|
|Amt Per Serving||% DV|
|Total Fat 41g||55 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 436.8mg||134 %|
|Sodium 415.3mg||14 %|
|Potassium 3512.8mg||92 %|
|Total Carbohydrate 399.8g||118 %|
|Dietary Fiber 18.5g||74 %|
|Sugars, other 381.4g|
|Protein 173.4g||248 %|
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Calories per serving: 2737
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