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4 Serves
81 Mins
Finely dice the onion and mince the garlic using a chef's knife on a cutting board.
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CreoleVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
277 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
158 mg / 1,250 mgPotassium
332 mg / 4,700 mgSodium
347 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Heat the coconut oil in a saucepan over medium heat. Add the onions, garlic, and curry leaves, sautéing until the onions are translucent.
Pour in the unsweetened coconut milk and stir in the turmeric and fenugreek seeds. Bring to a gentle simmer, ensuring the mixture does not boil vigorously to prevent the coconut milk from separating.
Season the curry with salt and black pepper to taste, then remove from heat and serve warm.
33
g50
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Egyptian
Hawaiian