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Squash and Coconut Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2204.5436
Energy (kCal)221072.17
Carbohydrates (g)5388.9621
Total fats (g)22887.0346
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. heat a frying pan and fry the paste for 1 minute | 2. Add squash and pepper, toss them to coat. | 3. put in the coconut milk and water and bring to a simmer. | 4. Allow to simmer for 15 - 20 minutes | 5. It is ready when the sauce has thickened and the squash is tender. | 6. serve scattered with coriander over rice or with naan bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    curry paste 2 tablespoons - - - -
    butternut squash 600 g 270.0 70.14 6.0 0.6
    red pepper 1 halved deseeded chopped 1.25 0.2753 0.0584 0.0138
    coconut milk 400 220800.0 5318.4 2198.4 22886.4
    water 200 0.0 0.0 0.0 0.0
    coriander 1/4 cup chopped 0.92 0.1468 0.0852 0.0208

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



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