Heat the oil in a large, deep pot. Cook the onion gently until it is golden & soft. Partially mash the cooked peas with a fork & then add ot the cooking onion. Add the tomatoes & mix well. Put in the turmeric & chili powder, seasoning & half the cilantro. After that, pour in the coconut milk, stirring to blend all the ingredients. Cover the pot & leave to simmer for 10 minutes before garnishing with the remaining cilantro. Serve over rice. **Use parsley in place of cilantro. Troth Wells, "The World in Your Kitchen" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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|Serving Size: 1 Serving (262g)|
|Recipe Makes: 4|
|Calories from Fat: 168 (64%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 16.2g||81 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 25.8mg||1 %|
|Potassium 621.1mg||16 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 15.2g|
|Protein 7.3g||10 %|
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Calories per serving: 263
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