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Curry Rice With Orange and Brown Lentils

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.638
Energy (kCal)655.2474
Carbohydrates (g)39.0549
Total fats (g)55.8663
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add oil to medium size pot, fry onion until soft. | 2. Add chopped tomato, carrot, tomato paste and garlic and stir until a bit soft, about 8 minutes or so on low heat. | 3. Add dry spices to bring out their flavors and aroma. | 4. Add rice and lentils, cover with water just a bit over the rice, approximately 2-1/2 cups or so, bring to boil, cover and simmer for approximately 40 minutes checking periodically to see if tender. | 5. NOTE: The lentils may seem a bit tough even after cooking, but leave covered for about 15 minutes and before serving they will be fine. | 6. Great next to chicken or a great vegetarian meal all by itself! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basmati rice 1/2 cup - - - -
    orange lentil 1 cup - - - -
    brown lentil 1/2 cup - - - -
    canola oil 1/4 cup 481.78 0.0 0.0 54.5
    tomato paste 1 teaspoon 4.51 1.04 0.2376 0.0258
    tomato 1 chopped 40.2099 8.6898 1.9658 0.4468
    onion 1 chopped 64.0 14.944 1.76 0.16
    carrot 1 chopped 52.48 12.2624 1.1904 0.3072
    garlic clove 1 chopped - - - -
    curry powder 1/2 teaspoon 3.25 0.5583 0.1429 0.1401
    salt pepper - - - -
    turmeric 1/2 teaspoon 4.68 1.0071 0.1452 0.0488
    cumin 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    ginger 1/4 teaspoon 0.4 0.0888 0.0091 0.0038

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



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