RecipeDB

Cooking in progress....

Potato Wedges With Curry Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.876
Energy (kCal)1049.1287
Carbohydrates (g)26.1392
Total fats (g)108.2415
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 400°F Cut the potatoes into wedges. Pour the oil into a large roasting pan (no need to peel), toss in the wedges until coated all over, then season with salt and pepper. | 2. Bake for 35-40 mins until crisp and golden. | 3. Put the curry paste and tomato paste in a saucepan, stir well and fry for 1 minute | 4. Add the coconut milk, bring to the boil, then gently simmer for 10 minutes Can be frozen or made up to a day ahead. | 5. Season to taste and finish with a squeeze of lemon juice and a scattering of cilantro, if using. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baking potato 6 - - - -
    salt pepper - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    curry paste 2 tablespoons - - - -
    tomato paste 1 tablespoon 13.12 3.0256 0.6912 0.0752
    coconut milk 14 ounces low-fat 912.8537 21.9879 9.0888 94.6193
    cilantro leaf 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition