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4 Serves
90 Mins
Prepare the filling ingredients by chopping the onions and garlic using a chefs knife on a cutting board.
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Vitamin E
4 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
59 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
64 mg / 1,250 mgPotassium
133 mg / 4,700 mgSodium
231 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat the cooking oil in a large pot over medium heat and sauté the onions and garlic until softened.
Add the filling ingredients to the pot and cook until tender, stirring occasionally with a wooden spoon.
Season the curry with salt and pepper to taste, then remove from heat.
Hollow out the small bread loaves and ladle the hot curry mixture into each bread bowl to serve.
20
g42
g13
g
American5
g20
g4
g