Directions:
- Heat a little oil in the wok. Saute onions until soft then add the meat and cook through. Keep on going until the onions are as soft as you like them.
- Add the peas, potatoes, and water and get bubbling.
- Stir in the curry and simmer for 5 minutes. Add more liquid if you want it runnier.
- Add hot sauce to taste. I used lots of Carribean yellow stuff.
- Eat, using a bowl/plate, or straight out of the wok (less dishes).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.04 Kcal (1164 kJ) | ||
| Calories from fat | 110.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.23g | 19% | |
|---|---|---|---|
| Cholesterol | 23.25mg | 8% | |
| Sodium | 573.45mg | 24% | |
| Potassium | 458.29mg | 10% | |
| Total Carbs | 31.44g | 10% | |
| Sugars | 3.15g | 13% | |
| Dietary Fiber | 3.99g | 16% | |
| Protein | 12.18g | 24% | |
| Vitamin C | 21.8mg | 36% | |
| Iron | 2.4mg | 14% | |
| Calcium | 43.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 91.59 Kcal (383 kJ) | ||
| Calories from fat | 36.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.03g | 19% | |
|---|---|---|---|
| Cholesterol | 7.66mg | 8% | |
| Sodium | 188.9mg | 24% | |
| Potassium | 150.96mg | 10% | |
| Total Carbs | 10.36g | 10% | |
| Sugars | 1.04g | 13% | |
| Dietary Fiber | 1.31g | 16% | |
| Protein | 4.01g | 24% | |
| Vitamin C | 7.2mg | 36% | |
| Iron | 0.8mg | 14% | |
| Calcium | 14.3mg | 4% | |
* 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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