Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
761
Calories
16g
Protein
43g
Fat
83g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small onion
- 2 cloves of garlic
- Olive oil
- 1 tbsp curry powder
- 1 can coconut milk
- 3 potatoes , chopped (Yukon gold are good, but use whatever you like)
- 1 can chickpeas (unsalted, if available)
Directions
1
Chop the onion and mince the garlic. Sauté them in olive oil in a saucepan for approximately 5 minutes.
2
Add the curry powder and fry for a couple minutes more.
3
Add the coconut milk and the potatoes. Simmer , covered, for about 20 minutes.
4
Drain the chickpeas, add them to the pot, and simmer for about 20 minutes more, or until the potatoes are cooked.
5
Serve with basmati rice or whatever you prefer.
Recipe sourced from
wikibooks