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4 Serves
79 Mins
Finely dice the onion and mince the garlic using a chefs knife on a cutting board.
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EgyptianVitamin K
15 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 mgFolate
19 µg / 400 µgCalcium
47 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
48 mg / 1,250 mgPotassium
277 mg / 4,700 mgSodium
581 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
Sauté the onions and garlic in the pot until soft and translucent, then stir in the curry powder to toast the spices.
Add your chosen protein or filling ingredients to the pot and brown them thoroughly.
Season the mixture with salt and black pepper, then cover and simmer until the curry is tender and the sauce has thickened.
23
g20
g26
g
Malaysian
Brazilian