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Potato & Chickpea Curry With Rice (Dutch Oven)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)215.6234
Energy (kCal)4179.0118
Carbohydrates (g)707.3482
Total fats (g)70.2227
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450 degrees F. Generously spray inside of 5 1/2 or 6-quart Dutch oven with cooking spray. | 2. Stir together rice and 2 1/4 cups broth in pot. Top with potatoes, season with salt and pepper, then add chickpeas. | 3. Combine tomatoes, onion, garlic, curry powder, and remaining 3/4 cup broth in bowl. Season with salt and pepper. Spread tomato mixture over chickpeas, then top with spinach. | 4. Cover pot, and bake 53 minutes, or about 3 minutes after aroma wafts from oven. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    jasmine rice 3 cups - - - -
    vegetable broth 3 cups divided low sodium 487.08 78.96600000000001 17.8596 11.5128
    russet potato 3 cut - - - -
    chickpea 3 cans rinsed drained 3400.2999 566.2669 184.1379 54.3328
    tomato 3 cans diced drained 186.2069 41.2894 9.7151 1.6192
    onion 1 diced 44.0 10.274000000000001 1.21 0.11
    garlic clove 9 chopped - - - -
    curry powder 3 tablespoons 61.425 10.5519 2.7008 2.6479
    baby spinach leaf 3 cups chopped - - - -

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



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