Directions:
- Toast the desiccated coconut, coriander seeds, 10 of the curry leaves, garlic and 3 of the dried chilies in a dry fry pan for about 3 minutes, stirring constantly.
- When the coconut begins to colour, remove from the heat and cool (best to tip it onto a cool plate at once).
- Place the mixture in a food processor, add the water and pulse to for a thin paste. Set aside.
- Heat 3 tablespoons of the oil in a heavy pan and add the onions; cook for 5 minutes.
- Add the cinnamon, turmeric, chilli powder, chickpeas, capsicum and tomatoes.
- Mix well add the coconut paste from the food processor and cook over a low heat for 10 minutes.
- Stir in the coconut milk.
- Put the remaining oil in a small pan and heat for 1 minute. Add the remaining curry leaves, dried red chillies and the mustard seeds; remove from the heat when the mustard seeds begin to pop.
- Pour the flavoured oil over the curry stir and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 654.19 Kcal (2739 kJ) | ||
| Calories from fat | 411.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.75g | 70% | |
|---|---|---|---|
| Sodium | 254.79mg | 11% | |
| Potassium | 921.82mg | 20% | |
| Total Carbs | 55.91g | 19% | |
| Sugars | 10.01g | 40% | |
| Dietary Fiber | 6.36g | 25% | |
| Protein | 12.62g | 25% | |
| Vitamin C | 114.7mg | 191% | |
| Iron | 4.2mg | 23% | |
| Calcium | 132mg | 13% | |
| Amount Per 100 g | |||
| Calories | 131.46 Kcal (550 kJ) | ||
| Calories from fat | 82.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.19g | 70% | |
|---|---|---|---|
| Sodium | 51.2mg | 11% | |
| Potassium | 185.23mg | 20% | |
| Total Carbs | 11.24g | 19% | |
| Sugars | 2.01g | 40% | |
| Dietary Fiber | 1.28g | 25% | |
| Protein | 2.54g | 25% | |
| Vitamin C | 23mg | 191% | |
| Iron | 0.8mg | 23% | |
| Calcium | 26.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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