See original recipe: http://allrecipes.com/Recipe/...
Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix rutabaga, carrots, chili pepper, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until rutabaga are tender.
Stir in green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
Substitute watermelon radishes for rutabaga, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 serving (101g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 150 (79%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 40.8mg||13 %|
|Sodium 15.6mg||1 %|
|Potassium 185.5mg||5 %|
|Total Carbohydrate 9.1g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 7.6g|
|Protein 2.6g||4 %|
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Calories per serving: 189
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