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Vietnamese Vegetable Curry

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)149.253
Energy (kCal)1936.482
Carbohydrates (g)150.8867
Protein (g)30.7873
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    shallot 2 chopped 230.4 53.76 8.0 0.32
    garlic clove 2 chopped - - - -
    chili paste 2 teaspoons ground - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    coconut milk 2 cups 1104.0 26.592 10.992 114.432
    turmeric 1/2 teaspoon ground 4.68 1.0071 0.1452 0.0488
    water 1 cup 0.0 0.0 0.0 0.0
    bean curd skin 2 pieces drained cut - - - -
    lemongrass 1 cut bruised - - - -
    gingerroot 1 peeled cut - - - -
    carrot 1 peeled cut 52.48 12.2624 1.1904 0.3072
    yellow onion 1/2 cut 57.42 3.4191 0.4132 4.698
    potato 1 cup cut sweet 115.5 26.235 3.075 0.135
    cauliflower 1/2 cut 13.375 2.659 1.0272 0.1498
    tomato 1 cut 40.2099 8.6898 1.9658 0.4468
    cilantro 5 sprigs cut 2.5556 0.4078 0.2367 0.0578
    cayenne 1 teaspoon 5.724 1.0193 0.2162 0.3109
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    cardamom 1/4 teaspoon ground 1.555 0.3424 0.0538 0.0335
    clove 1/4 teaspoon ground 1.4385 0.344 0.0313 0.0682
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    sugar 1 teaspoon 36.708 9.1816 0.0 0.0
    salt 1/4 teaspoon - - - -

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



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