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Ingredientes
- 225 gm Lotus root
- 2 x Tomatoes I fresh chilli
- 25 gm Shallots sprig curry leaves
- 1/2 tsp Fenugreek
- 1/2 tsp Salt
- 250 ml Thick coconut lowfat milk
- 1/4 tsp Turmeric
- 1/4 tsp Chilli pwdr
- 1/2 tsp Paprika
- 25 gm Ghee
- 1 tsp Curry pwdr
Direcciones
- Wash and cut the lotus root into small pcs. Slice the tomatoes, chilli and shallots. Place the lotus root in a pan and add in the tomato, chilli, curry leaves fenugreek, salt, coconut lowfat milk, turmeric, chilli pwdr and paprika and cook for about 10 min In a frying pan heat 25 g ghee and when sizzling add in the shallots and fry till transparent. Pour in the lotus root curry, add in the curry pwdr and cook for a further 2 min.
- taste of Sri Lanka" by Indra Jayasekera,
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 547g | |
| Calories 590 | |
| Calories from Fat 359 | 61% |
| Total Fat 41.02g | 51% |
| Saturated Fat 28.81g | 115% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 1269mg | 53% |
| Potassium 1954mg | 56% |
| Total Carbs 55.12g | 15% |
| Dietary Fiber 17.7g | 59% |
| Sugars 10.05g | 7% |
| Protein 10.03g | 16% |
