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Mixed Vegetable Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.5511
Energy (kCal)1049.9163
Carbohydrates (g)141.8166
Total fats (g)50.6404
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large saucepan, add onion and cook 5 minutes until softened. Stir in cumin, chile powder, coriander, and turmeric; cook 2 minutes. Add cauliflower, green beans, and carrots, tossing them in the spices until coated. | 2. Add tomatoes and broth and cover. Bring to a boil, then reduce heat and simmer 10 to 12 minutes or until vegetables are just tender. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 3 tablespoons 351.69599999999997 0.0 0.0 40.8
    onion 1 sliced 64.0 14.944 1.76 0.16
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    coriander 2 teaspoons ground 10.728 1.9796 0.4453 0.6397
    turmeric 1 teaspoon ground 9.36 2.0142 0.2904 0.0975
    cauliflower 6 ounces 42.5242 8.4538 3.2659 0.4763
    green bean 4 ounces cut 35.1534 7.9038 2.0752 0.2495
    carrot 6 ounces diced 69.7398 16.2953 1.5819 0.4082
    tomato 4 peeled chopped 248.2759 55.0525 12.9535 2.1589
    vegetable broth 1 1/4 cups 202.95 32.9025 7.4415 4.797

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



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