Coriander Nut Curry
- Number of Servings: 4
Ingredients
Coriander, raw, 10 tbsp Fresh Mint 5 tbsp Coconut, dried (desiccated), not sweetened, 30 gram Brazil Nuts 30 gramChili Peppers, dried, 2 tsp Mustard seed, yellow, 1 tsp Olive Oil, 2 tsp Whole Cloves 3Cinnamon, ground, 1 tsp Cardamom, ground, 1 tsp Onions, raw, 200 grams Garlic, 4 cloveGinger Root, 2 tspTurmeric, ground, 0.5 tsp Coriander seed, 1.5 tsp Cumin seed, 1 tsp Lemon juice, 1 tbsp Garam Masala 0.5 tsp Pepper, black, 1 tsp Cauliflower, raw, 300 gramsRed Potato, 200 grams Frozen Garden Peas, 200 gramUnCooked weight green lentils 90gDried Skimmed Milk powder 10 gram
Blend with 65ml water - coriander, mint, coconut, brazils, chili and mustard seeds.
Fry onions, add cinnamon, cloves, cardamom. (leave cloves whole, empty the seeds from cardamom discarding the husks.)
Add garlic, ginger, turmeric, coriander, garam masala and cumin and fry gently. (use ground coriander and cumin, or grind whole seeds yourself for a better result)
Add 400ml water, milk powder and the green paste.
Blend.
Add chopped vegetables, lentils, lemon juice and black pepper and simmer until they are done.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user -POOKIE-.
Fry onions, add cinnamon, cloves, cardamom. (leave cloves whole, empty the seeds from cardamom discarding the husks.)
Add garlic, ginger, turmeric, coriander, garam masala and cumin and fry gently. (use ground coriander and cumin, or grind whole seeds yourself for a better result)
Add 400ml water, milk powder and the green paste.
Blend.
Add chopped vegetables, lentils, lemon juice and black pepper and simmer until they are done.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user -POOKIE-.
Nutritional Info Amount Per Serving
- Calories: 297.3
- Total Fat: 13.8 g
- Cholesterol: 0.0 mg
- Sodium: 48.8 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 12.1 g
- Protein: 13.0 g
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