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Vietnamese Spicy Vegetable Curry

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)209.422
Energy (kCal)2649.0685
Carbohydrates (g)198.1107
Protein (g)41.9325
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)
    canola oil 2 tablespoons 247.52 0.0 0.0 28.0
    shallot 2 sliced 230.4 53.76 8.0 0.32
    garlic 1/2 teaspoon minced 2.086 0.4628 0.08900000000000001 0.006999999999999999
    curry powder 2 1/2 tablespoons 51.1875 8.7932 2.2507 2.2066
    turmeric 1/2 teaspoon ground 4.68 1.0071 0.1452 0.0488
    chili paste 1 teaspoon - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    lemongrass 1 cut bruised - - - -
    ginger 1 sliced 1.6 0.3554 0.0364 0.015
    milk 3 cups low fat 1656.0 39.888000000000005 16.488 171.648
    salt 1/2 teaspoon - - - -
    brown sugar 3 tablespoons 102.6 26.4843 0.0324 0.0
    carrot 2 peeled sliced 104.96 24.5248 2.3808 0.6144
    russet potato 1 peeled cubed - - - -
    yellow onion 1/2 cubed 57.42 3.4191 0.4132 4.698
    cauliflower 1/2 cut 13.375 2.659 1.0272 0.1498
    green bean 2 cups trimmed cut 62.0 13.94 3.66 0.44
    red tomato 3 cut ripe 98.28 21.2394 4.8048 1.092
    kaffir lime leaf 3 cut - - - -
    thai basil 10 sprigs - - - -

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



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