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Name: Spicy Peanut Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1 1/2 ts Salt; 1/2 c Dessicated coconut; 1/2 ts Ground turmeric; 1 c Hot water; (fresh); 250 g Shelled raw peanuts; 1/2 ts Chilli powder; 2 ts Finley chopped garlic; 3 tb Vegetable oil; 1 ts Sugar; 1 tb Ground coriander; 2 md Onions, finely sliced; 1 Tomato, peeled and chopped; 1/2 ts Garam masala; 2 tb Chopped coriander leaves

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INGREDIENTS

1 1/2 ts Salt
1/2 c Dessicated coconut
1/2 ts Ground turmeric
1 c Hot water
(fresh)
250 g Shelled raw peanuts
1/2 ts Chilli powder
2 ts Finley chopped garlic
3 tb Vegetable oil
1 ts Sugar
1 tb Ground coriander
2 md Onions, finely sliced
1 Tomato, peeled and chopped
1/2 ts Garam masala
2 tb Chopped coriander leaves

Servings

INSTRUCTIONS

Soak peanuts in water for 2 hours, then boil for 20 minutes. Drain and set aside. Place coconut, garlic, ground coriander, turmeric and chilli powder in a blender and a little water and blend to a fine paste. Remove contents and set aside. Heat oil and fry onions till soft and golden. Add tomato and the blended mixture and cook, stirring, until it smells fragrant and the oil comes to the surface. Add peanuts, sugar, salt and 1 cup hot water. Bring to a boil, cover and simmer for 15 minutes or until peanuts are cooked. Sprinkle with garam malasa and garnish with chopped coriander leaves. Serve hot with rice. Source: The Curry Cookbook-C. Solomon Posted to EAT-L Digest 29 Dec 96 From: "Imran C." Date: Tue, 31 Dec 1996 11:39:38 +1000

NOTES

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Spicy Peanut Curry

1 1/2 ts Salt
1/2 c Dessicated coconut
1/2 ts Ground turmeric
1 c Hot water
 (fresh)
250 g Shelled raw peanuts
1/2 ts Chilli powder
2 ts Finley chopped garlic
3 tb Vegetable oil
1 ts Sugar
1 tb Ground coriander
2 md Onions, finely sliced
1 Tomato, peeled and chopped
1/2 ts Garam masala
2 tb Chopped coriander leaves

Soak peanuts in water for 2 hours, then boil for 20 minutes. Drain and set  aside. Place coconut, garlic, ground coriander, turmeric and chilli powder  in a blender and a little water and blend to a fine paste. Remove contents  and set aside.    Heat oil and fry onions till soft and golden. Add tomato and the blended  mixture and cook, stirring, until it smells fragrant and the oil comes to  the surface.    Add peanuts, sugar, salt and 1 cup hot water. Bring to a boil, cover and  simmer for 15 minutes or until peanuts are cooked. Sprinkle with garam  malasa and garnish with chopped coriander leaves. Serve hot with rice.    Source: The Curry Cookbook-C. Solomon  Posted to EAT-L Digest 29 Dec 96    From:    "Imran C." <imranc@ONTHENET.COM.AU>    Date:    Tue, 31 Dec 1996 11:39:38 +1000

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Nutrition

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Serving Size: 1 Serving (194g)
Recipe Makes: 4 Servings

Calories: 271
Calories from Fat: 229 (85%)

Amt Per Serving		% DV

	Total Fat 25.5g	34 %
	Saturated Fat 16.8g	84 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 2.2g
Cholesterol 0mg		0 %
Sodium 18.4mg		1 %
Potassium 210.5mg		6 %
Total Carbohydrate 12.3g		4 %
	Dietary Fiber 5.9g	24 %
	Sugars, other 6.4g
Protein 2.4g		3 %
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.

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Calories per serving: 271

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