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Sri Lanka Nelum Ala (Curried Lotus Root)

 
Sri Lanka Nelum Ala (Curried Lotus Root)
199

Crunchy lotus root in a very flavorful and rich spicy coconut milk curry sauce, perfect over basmati rice. This recipe delivers huge flavor from some very simple ingredients.

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

225 grams lotus root
*
2 each tomatoes
1 each green chili peppers
fresh
*
25 grams shallots
1 x curry leaves
*
½ teaspoon fenugreek
½ teaspoon salt
250 ml coconut milk
thick
*
¼ teaspoon turmeric
*
¼ teaspoon chili powder
*
½ teaspoon paprika
25 grams ghee (clarified butter)
1 teaspoon curry powder

Directions

Wash and thinly slice the lotus root.

Dice the tomatoes, chile and shallots.

Heat a pan over medium-high heat.

Place the lotus root in the pan and add the tomato, chile, curry leaves fenugreek, salt, coconut milk, turmeric, chile powder and paprika and cook for about 10 minutes or more until the ingredients thicken into a sauce like consistency.

In a small frying pan heat 25 g ghee (clarified butter) and when sizzling add the shallots and fry until transparent.

Add the onions and butter to the lotus root, add the curry powder and cook for a further 2 minutes.

Serve over basmati rice.

You can substitute butter or canola oil for the ghee if you wish.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 7169% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 474mg 20%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 19% Vitamin C 34%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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