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“Good food. A little work, but well worth it. Serve with a good basmati rice if desired.”
1hr 10mins

Ingredients Nutrition


  1. In a dry skillet toast all the seeds and almonds.
  2. Grind in a coffe grinder. Set aside.
  3. Beat together the eggs, oil, milk, curry, salt and flour until smooth.
  4. Heat a non-stick (7 inch) skillet over medium heat.
  5. Make 8 pancakes out of mix, stacking between wax paper to keep warm and soft.
  6. Meanwhile, heat oil in a wok.
  7. Add onions, ginger, garilc and potato. Saute 4 minutes.
  8. Add chilies, mushrooms and carrots. Saute 5 minutes.
  9. Add seed mix. Season to taste.
  10. Stir in the milk and tomatoes. Bring to a boil.
  11. Reduce. Simmer 3 minutes.
  12. Add peas and coconut.
  13. Serve mix rolled up in pancakes.

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