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Curried Spinach and Peanut Butter

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)109.6131
Energy (kCal)3351.0239
Carbohydrates (g)134.3389
Total fats (g)290.7513
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop the veggies. | 2. Mix the peanut butter with the coconut milk. | 3. Heat oil in a skillet and sauté the veggies with the salt and curry powder for about 5 minutes or until the onion is softened. | 4. Add spinach and cook for 15 minutes longer. | 5. Add peanut butter and coconut milk. | 6. Simmer for 5 minutes until heated through. | 7. Serve over rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spinach 2 66.0 11.7 6.6 0.9
    peanut butter 1 1/2 1/2 2279.43 83.4759 93.1122 193.2678
    tomato 1 40.2099 8.6898 1.9658 0.4468
    onion 1 64.0 14.944 1.76 0.16
    curry powder 2 teaspoons 13.0 2.2332 0.5716 0.5604
    coconut milk 1 cup used 552.0 13.296 5.496 57.216
    oil 3 tablespoons 336.384 0.0 0.1075 38.2003
    salt pepper - - - -

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



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