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    You are in: Home / Low-cholesterol / Kenyan Vegetable Curry Recipe
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    Kenyan Vegetable Curry

    Average Rating:

    1 Total Reviews

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    • on December 09, 2009

      I made this recipe almost exactly as written. I did leave out the oil (cooking no fat) and only used a spray of olive oil. This may have affected the final taste. I was expecting an in-your-face, grab for the water, spicy curry and was surprised. At first I thought this very bland, then I decided that the flavour was subtle. I liked it. The potatoes were on the edge of underdone, I would cut them smaller, say into bite-size cubes. The portions are generous and filling for a main course. We really didn't need the rice I made as a side. I think I would also allow more than 20 minutes for prep, but maybe I'm just a bit slower than superblondieno2. I would make this again, and might even take it to a potluck. (I *won't* say anything about the assumptions of the newspaper writer. Maintain control, woman!)

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    Nutritional Facts for Kenyan Vegetable Curry

    Serving Size: 1 (678 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 470.7
     
    Calories from Fat 62
    13%
    Total Fat 6.9 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 1065.4 mg
    44%
    Total Carbohydrate 92.1 g
    30%
    Dietary Fiber 19.7 g
    79%
    Sugars 13.5 g
    54%
    Protein 16.7 g
    33%

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