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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (124g) Recipe makes 8 servings The following items or measurements are not included below: 1 inch gingerroot |
||
| Calories 288 | ||
| Calories from Fat 95 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.6g | 16% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 5.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 19mg | 0% | |
| Potassium 752mg | 21% | |
| Total Carbohydrate 37.0g | 12% | |
| Dietary Fiber 6.7g | 26% | |
| Sugars 5.9g | ||
| Protein 13.7g | 27% | |
Best Cheesecake from the Kraft Interactive Kitchen
From: Mitra <3
On Jan 1, 2010
I made these tonight for New Year's good luck black eyed-peas and we really enjoyed this. I used half garam masala and half curry. I actually would have liked this to reflect the spices more, but thought it was very delicious and hearty. Although I am not a big black-eyed pea fan, I could totally see this being a chole recipe with some chickpeas, yum!
From: Gracielagata
On Jun 22, 2009
this was really good. i want to try making it with spinach next time, as the flavors seem like they will lend themselves well to that. i used about 2 little cut pieces of a thai chili, and it was pretty spicy. i have no idea on peppers and such, but next time i think i am leaving the peppers out, as my hubby isnt into the heat like i am. dont leave off the cilantro at the end- its is so yummy!
From: Chef #233238
On Mar 14, 2007
This is outstanding. I took a short cut and used two cans of black-eyed peas, adding them along with the tomatoes and omitting the water. I didn't have green chilies so used bottled (marinated) jalapenos. The recipe turned out wonderfully. It is very spicy/hot and tastes just like the masala I had in the Indian restaurant a few weeks ago. Will definitely make again.
From: justcallmetoni
On Sep 25, 2005
When recipe directions are written out as carefully as these, you know the chef has put a lot of care into perfecting a favorite recipe. So I was careful to follow and only made one change — using just 2 tablespoons of oil and replacing the rest with vegetable stock. I rarely prepare dishes with dried beans but this was so worth it. The results were just superb - rich and flavorful, creamy and satisfying. I used half curry powder - half garam masala and delighted with that choice. Eager to now try this with kidney beans as I'm sure it will be just as heavenly. Thanks love!
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