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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 148.8
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,473.2 mg
  • Total Carbs: 35.5 g
  • Dietary Fiber: 5.1 g
  • Protein: 3.0 g

View full nutritional breakdown of East Indian Curry calories by ingredient
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East Indian Curry

Submitted by: GINA180847

Introduction

This is a basic recipe for EI curry to which can be added cubed potatos and chicken breasts but then should be recalculated for nutritional info. This is a basic recipe for EI curry to which can be added cubed potatos and chicken breasts but then should be recalculated for nutritional info.
Number of Servings: 12

Ingredients

    6 medium white onions chopped and fried in no grease pan
    2-28 oz. cans of tomatos
    6 T curry powder
    3 T danjira spice
    1.5 tsp. cayenne pepper
    6 T chicken boullion powder

Directions

Saute the onions after chopping. In a lg. pot add the two cans of tomatos and then bring to a boil. Simmer on low for at least 8 hrs.(until the whole thing is a mush). Then add the spices and divide into containers for the size of serving you want each one to be.

Serving Size: 12-1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user GINA180847.






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