1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (444g) Recipe makes 6 servings |
||
| Calories 636 | ||
| Calories from Fat 360 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 40.0g | 61% | |
| Saturated Fat 25.6g | 127% | |
| Monounsaturated Fat 9.4g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 150mg | 50% | |
| Sodium 1363mg | 56% | |
| Potassium 964mg | 27% | |
| Total Carbohydrate 21.8g | 7% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 8.0g | ||
| Protein 48.5g | 97% | |
people who like this recipe also like:
By: CarrolJ
By: Michelle Berteig
By: SweetsLady
By: susie cooks
By: sassafrasnanc
East African Curry
By: Sue L
Jun 19, 2008
Recipe from Rose J.
SERVES 6
Ingredients
- 2 ounces butter or oil
- 1 cup chopped onion
- 1 teaspoon garlic powder
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 tablespoon salt
- 1/2 teaspoon chili powder
- 1 cup coconut cream
- 2 lbs pork (shrimp or chicken)
- 2 cups potatoes, diced
- 1 cup water
- 2 ounces lemon juice
- 1 cup coconut cream
On the side
- 2 bananas (optional)
- 1/2 cup coconut flakes (optional)
- 4 tablespoons butter (optional)
Directions
1
Melt butter In a 4 quart saucepan.2
Sauté onion.3
Add garlic powder, curry powder, turmeric, salt and chili powder.4
Mix until aroma is released.5
Add 1 cup coconut cream, shrimp, potatoes, and water.6
Simmer until tender, about 20 minutes, covered tightly.7
Add lemon juice and 1 cup coconut cream and simmer until slightly thickened-about 10 minutes.8
Serve with hot rice, and bananas and coconut sauteed in butter and served on the side.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Main Dish > Curries
- Main Ingredient > Meat > Pork
- Cuisine > African > Sub-Saharan
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Spicy
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Leggy Peggy
On Jun 26, 2008
Beautiful curry with wonderful flavours. Like lazyme, I halved the recipe and used Madras Curry Powder. Did not use all the water — it would have made it too liquid. We make the banana side dish (without the butter) to accompany many of our curries.
From: Julie3551
On Jun 26, 2008
This is a lovely curry. I halved the recipe and used diced cooked chicken. The sauteed bananas and coconut added a nice touch. Next time I think I will add a chopped apple and some raisins, with some peanuts on top. Just me. Thanks Sue. Made for ZWT 4 Spice It Up challenge.
From: lazyme
On Jun 25, 2008
Great curry. We love curries and loved this dish. I halved the recipe and used chicken. I used Madras Curry Powder for the curry powder and garnished with sliced bananas, shredded coconut, peanuts and had mango chutney on the side. I also served this over Yellow Coconut Rice (Tanzania) and it was a great combination. Thanks Sue. Made for ZWT4 Spice It Up challenge.
From: Pneuma
On Jun 24, 2008
This is delicious, glad that I hardly tasted the turmeric in here. It's creamy and coconut-y (if ever there's such a word. lol) Somehow it tastes like Asian curry. Served this with Coconut Rice from Zanzibar. Yum yum! Thanks! Made for WZT4.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved