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Associate.com - Share Your Recipe!

Recipe Name: Avocado Kashmir Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
2 Tablespoon(s) Ghee, or Butter
1/2 Teaspoon(s) Ground cumin
1/2 Teaspoon(s) Chili powder
1/2 Teaspoon(s) Turmeric
1/2 Teaspoon(s) Coriander
1 Onion, chopped
1 Tart Apples, peeled &
diced
1 Cream Of Celery Soup
or
1 Cream of chicken soup
1 Cream Of Shrimp Soup
Salt and pepper
2 Cup(s) Eggplant, chopped & cooked
3 Avocados, halved
Juice of 1 lemon
1 Cup(s) Rice
1 1/2 Cup(s) Water
Condiments-
Raisins
Whole Peanuts
Chutney
Toasted coconut
Lime
Scallions
Preserved Kumquats
crumbled bacon
Directions:
or 2 cups cooked chicken or shrimp. Heat ghee in skillet and add
spices. Add onion and apple and saute until limp. Add soup, salt and
pepper to taste and heat over low heat until smooth. Add eggplant (or
chicken or shrimp). Place rice in 1 1/2 cups water, cover and steam
until tender. Peel avocados and rub with lemon juice to avoid
discoloration. Place each half on a bed of rice on a salad plate and
fill with the curry mixture. Place condiments in separate dishes and
serve at the table. Serves 6. Recipe By : From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 638
Calories From Fat: 341
Total Fat: 38.9g
Cholesterol: 53.7mg
Sodium: 1684.4mg
Potassium: 914.1mg
Carbohydrates: 49.3g
Fiber: 12.3g
Sugar: 7.6g
Protein: 16.1g


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