Fennel and Karela Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Fennel, 200 gramsKarela (raw weight), 300 gramOkra, 230 gramsOnions, raw, 350 gramsCan of Pineapple In Juice 432 gramCanned Tomatoes, 800 gramCanola Oil, 3 tspGarlic, 2 tsp Ginger Root, 3 tspMustard seed, yellow, 1 tspCoriander seed, 2 tspCumin seed, 2 tspChili flakes, 0.5 tspCardamom, ground, 1 tsp Pepper, black, 0.5 tspTurmeric, ground, 2 tsp Cinnamon, ground, 1 tspGinger, ground, 1 tspFenugreek, ground, 1 tsp Cloves, ground, 0.5 tsp Artificial Sweetner 14 tsp
Dry fry the whole mustard seed, coriander seed, cumin, chili flakes, cardamoms and black pepper. Remove from heat and grind.
Fry chopped onion, garlic, fresh ginger and fennel in oil
Add tomatoes and rest of dry spices and the ground spices.
Add whole can of pineapple chunks, including juice, add karela and okra.
Simmer gently until all is softened and flavours developed.
I have used artifical sweetner to keep calories down, feel free to adapt recipe and use your choice.
Karela is tasty, but as its common name of Bitter Gourd says... it IS bitter and a sweetner is needed.
Freezes well.
Serving Size: 7
Fry chopped onion, garlic, fresh ginger and fennel in oil
Add tomatoes and rest of dry spices and the ground spices.
Add whole can of pineapple chunks, including juice, add karela and okra.
Simmer gently until all is softened and flavours developed.
I have used artifical sweetner to keep calories down, feel free to adapt recipe and use your choice.
Karela is tasty, but as its common name of Bitter Gourd says... it IS bitter and a sweetner is needed.
Freezes well.
Serving Size: 7
Nutritional Info Amount Per Serving
- Calories: 136.9
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 31.7 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 5.2 g
- Protein: 4.1 g
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