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Thai Style Curry

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)55.4043
Energy (kCal)1124.435
Carbohydrates (g)171.2187
Total fats (g)29.6482
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place diced carrots, onion, peppers, and garlic (not the peas yet) in a kettle with a small amount of water and curry powder. Simmer about 5 minutes until tender. | 2. Add zucchini, cover, and simmer 5 more minutes. | 3. Blend all the remaining ingredients, except the peas and garboanzos or lentils, in a blender until smooth. | 4. Add the blended ingredients, the peas, and the garbanzos or lentils to the rest of the vegetables. Heat and serve over rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 1 cup diced 52.48 12.2624 1.1904 0.3072
    onion 1 diced 64.0 14.944 1.76 0.16
    green bell pepper 1/2 cup - - - -
    red bell pepper 1/2 cup - - - -
    garlic clove 2 - - - -
    zucchini 4 -5 diced 0.0 0.0 0.0 0.0
    tomato sauce 1 cup - - - -
    peanut butter 2 tablespoons 188.48 6.9024 7.6992 15.9808
    bragg liquid 2 tablespoons - - - -
    curry powder 1 tablespoon 20.475 3.5173 0.9003 0.8826
    garbanzo bean 1 cup cooked 756.0 125.9 40.94 12.08
    pea 1 cup 41.16 7.399 2.7439999999999998 0.196
    salt - - - -
    rice cooked - - - -
    cilantro 1/2 cup 1.84 0.2936 0.1704 0.0416

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



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