Directions:
- Gently saute mustard seeds, onion, poblano pepper and spices in oil. Add carrots, okra and eggplant and saute 2 minutes. Add shrimp, tomatoes and bell peppers and cook just until shrimp turn pink. Stir in coconut and season with salt. Simmer just until heated through and remove from heat. Stir in yogurt and melted butter. Serve garnished with chopped parsley and lightly drizzled with curry oil.
- CURRY PASTE (and Curry Oil):
- In a spice or coffee mill, grind spices and ginger until very finely minced. Turn out into a bowl and stir in vinegar to make a smooth paste. To make curry oil, mix half of paste with 1 cup vegetable oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 965.19 Kcal (4041 kJ) | ||
| Calories from fat | 683.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.91g | 117% | |
|---|---|---|---|
| Cholesterol | 106.96mg | 36% | |
| Sodium | 2522.44mg | 105% | |
| Potassium | 987.24mg | 21% | |
| Total Carbs | 58.62g | 20% | |
| Sugars | 12.25g | 49% | |
| Dietary Fiber | 8.94g | 36% | |
| Protein | 16.93g | 34% | |
| Vitamin C | 87.3mg | 145% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4.9mg | 27% | |
| Calcium | 272mg | 27% | |
| Amount Per 100 g | |||
| Calories | 167.01 Kcal (699 kJ) | ||
| Calories from fat | 118.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.13g | 117% | |
|---|---|---|---|
| Cholesterol | 18.51mg | 36% | |
| Sodium | 436.46mg | 105% | |
| Potassium | 170.82mg | 21% | |
| Total Carbs | 10.14g | 20% | |
| Sugars | 2.12g | 49% | |
| Dietary Fiber | 1.55g | 36% | |
| Protein | 2.93g | 34% | |
| Vitamin C | 15.1mg | 145% | |
| Iron | 0.8mg | 27% | |
| Calcium | 47.1mg | 27% | |
* 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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