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Fabulous Vegetable Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)70.5169
Energy (kCal)1328.7663
Carbohydrates (g)228.6196
Total fats (g)20.5831
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the ghee in a large skillet over medium heat. | 2. Add the chili powder, garam masala, coriander, onion, vegetable base (optional), and fennel seeds (optional). | 3. Saute until the onion is translucent. | 4. Add eggplant and saute for about 5 minutes. | 5. Add remaining ingredients and just enough water to cook the potatoes (water will almost cover all ingredients). | 6. Cook uncovered on medium heat for 20-30 minutes, stirring occasionally, until much of the water evaporates (and the potatoes are fairly tender). | 7. Salt to taste and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ghee 4 tablespoons - - - -
    vegetable stock base 1 tablespoon - - - -
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    garam masala 2 tablespoons - - - -
    coriander 1 tablespoon ground 14.9 2.7495 0.6185 0.8885
    fennel seed 1 teaspoon 6.9 1.0458 0.316 0.2974
    onion 1 chopped 64.0 14.944 1.76 0.16
    eggplant 1 peeled cubed - - - -
    potato 4 peeled cubed - - - -
    pea 1 can sweet 61.7091 11.093 4.1139 0.2939
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    chickpea 1 can 1133.4333 188.7556 61.3793 18.1109
    water - - - -
    salt - - - -

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



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