RecipeDB

Cooking in progress....

Light Healthy Vegetable Thai Red Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)115.5214
Energy (kCal)3122.9925
Carbohydrates (g)751.0242
Total fats (g)11.4847
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook Rice. | 2. Cook onion and celery using a little water to stop it sticking to pan. | 3. Add garlic and curry paste. | 4. Add pumpkin, lentils and stock and simmer for about 15 minutes until they are cooked. | 5. Add zucchini and simmer for about a further 5 minutes. | 6. Remove from heat and just before serving stir through yogurt. | 7. Serve over rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1/4 16.0 3.736 0.44 0.04
    celery 1/2 8.08 1.4999 0.3484 0.0859
    garlic clove 1 - - - -
    red curry paste 2 teaspoons - - - -
    pumpkin 80 cubed 2412.8 603.2 92.8 9.28
    red lentil 1/4 cup 171.84 30.288 11.4768 1.0416
    vegetable stock 1/2 cup 5.525 1.0276 0.2652 0.0774
    zucchini 1 sliced 2.31 0.3421 0.2981 0.044000000000000004
    plain yogurt 2 tablespoons - - - -
    rice 3/4 cup cooked 506.4375 110.9306 9.8929 0.9158

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



    Similar Recipes by Processes Similar Recipes by Category Composition