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Nut Flavoured Vegetable Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)454.8967
Energy (kCal)9586.2338
Carbohydrates (g)2013.5122
Total fats (g)131.6533
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in large pan. | 2. Add herbs, spices and garlic. | 3. Fry 2-3 minutes stirring continuously. | 4. Add mixed vegetables potatoes and salt.Stir well to coat in spices. Stir in tomatoes and water., bring to the boil. Cover and gently simmer for 25 -30 minutes, or until veggies are tender. | 5. Remove pan from heat. Stir in yoghurt and adjust seasoning if necessary. | 6. Serve with rice and garnish with peanuts and almonds. | 7. Serves 2. | 8. Add a pinch of salt when cooking rice. This brings out the delicious nutty flavor. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 30 ml 237.8454 0.0 0.0 27.5923
    coriander 2 tablespoons ground 29.8 5.499 1.237 1.777
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    chili powder 1/2 teaspoon 3.807 0.6709999999999999 0.1817 0.1928
    turmeric 1/2 teaspoon ground 4.68 1.0071 0.1452 0.0488
    garlic clove 2 peeled crushed - - - -
    vegetable choice 500 g mixed 255.0 50.2 10.65 1.05
    potato 2 cubed boiled - - - -
    table salt 2 teaspoons 0.0 0.0 0.0 0.0
    tomato 225 chopped 9047.2264 1955.2061 442.3088 100.5247
    water 150 0.0 0.0 0.0 0.0
    natural yoghurt 150 ml - - - -
    rice - - - -
    almond toasted sliced - - - -
    peanut crushed - - - -

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



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