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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups shredded unsweetened coconut
- 1 inch ginger (piece)
- 1/4 cup cilantro
- 1/4 onion (small)
- 2 serrano peppers
- 1/2 tsp. tamarind paste
- salt (to taste)
- 1/4 cup water (add more for consistency)
- 2 Tbsp. mustard seeds
- 5 curry leaves
- 2 coconut oil (tbps)
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Directions
- Combine the first 8 ingredients in a food processor and blend. The puree should be smooth and thick but not watery. If it is watery, you can thicken it up by adding more coconut.
- In a small sauce pan, heat coconut oil. When hot, toast mustard seeds and add the curry leaves. When aromatic, remove from heat and add the puree.
- Mix well and serve.
NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol |
| Sodium290mg12% |
| Potassium160mg5% |
| Protein2g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber4g16% |
| Sugars13g |
| Vitamin A2% |
| Vitamin C4% |
| Calcium2% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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