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Vegetarian Hurry Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.5178
Energy (kCal)2413.92
Carbohydrates (g)478.3626
Total fats (g)31.3509
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. cut veggies and saute in olive oil with garlic. | 2. meanwhile mix corn starch with curry powder, salt, and cyan in a plastic bag. add "chicken" to bag and shake to coat. mix water with broth cube. | 3. once veggies are soft add broth, tomato paste, and "chicken" including all the powder. mix well and simmer gently for 10 min or until thickened and flavors blended. | 4. mix in yogurt or sour cream and just warm through. serve over rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetarian chicken 1 1/2 1/2 - - - -
    cornstarch 3 tablespoons 91.44 21.9048 0.0624 0.012
    cayenne pepper 1/4 - 1/2 teaspoon 0.0 0.0 0.0 0.0
    curry powder 1 1/2 1/2 9.75 1.6749 0.4287 0.4203
    salt 1 teaspoon - - - -
    chicken bouillon cube 1 vegetarian - - - -
    hot water 2 cups 0.0 0.0 0.0 0.0
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    red onion 1 diced med sized - - - -
    broccoli floret 1 1/2 cups - - - -
    mushroom 1 1/2 cups sliced - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    tomato paste 3 tablespoons 39.36 9.0768 2.0736 0.2256
    plain yogurt 1/2 - 1 cup sour - - - -
    rice 3 cups cooked 2025.75 443.7225 39.5715 3.6630000000000003

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



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