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Butternut and Coconut Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.0953
Energy (kCal)1306.4786
Carbohydrates (g)141.7807
Total fats (g)86.842
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sauté onion, ginger, garlic, chillies and curry powder in heated oil until onion starts to become soft. | 2. Add butternut, potatoes and mustard seeds. | 3. Sauté for about 2 minutes until well coated in curry mixture then add c/milk and water. | 4. Cook uncovered until veggies are tender, about 15 minutes. | 5. Season to taste and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 1 diced 64.0 14.944 1.76 0.16
    chili pepper 2 seeded diced 2.5 0.5913 0.125 0.0125
    garlic clove 1 crushed - - - -
    fennel seed 1/2 teaspoon 3.45 0.5229 0.158 0.1487
    mustard seed 1/2 teaspoon 5.08 0.2809 0.2608 0.3624
    curry powder 1 tablespoon 20.475 3.5173 0.9003 0.8826
    ginger 2 teaspoons grated 12.06 2.5783 0.3233 0.1526
    butternut squash 2 lb cubed 408.2336 106.05 9.0719 0.9072
    potato 2 peeled cubed - - - -
    coconut milk 1 cup 552.0 13.296 5.496 57.216
    water 1 cup 0.0 0.0 0.0 0.0
    coconut shredded - - - -
    coriander chopped - - - -

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



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