Yield: 1 Servings
|1 cup||Chopped onion|
|½ cup||Finely chopped carrot|
|2 teaspoons||Crushed garlic|
|2 teaspoons||Minced ginger|
Another good web site is the Center for Science Nutrition Letter:
Here are two recipes from one of their newsletters.
Saute onion, carrot, garlic and ginger in water or broth etc. for about 5 minutes. Add 1 can (28 oz) crushed tomatoes and 1 T of curry and simmer about 20 minutes more. Serve over the fettucine and sprinkle with ½ cup chopped parsley or coriander.
(Both original recipes used olive oil for sauteing) Posted to fatfree digest by BHATPHOACC <BHATPHOACC@...> on May 20, 1998