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Cauliflower and Chickpea Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1106.4563
Energy (kCal)16427.4857
Carbohydrates (g)2967.5801
Total fats (g)226.8194
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fry curry paste in oil. | 2. Add cauliflower, carrots, chickpeas. Fry for 5 minutes. | 3. Add peas and pineapple, and fry for a further 5 minutes. | 4. Add chicken stock, and simmer on low heat for 20 minutes. | 5. Add coconut milk, and simmer for a further 20 minutes. | 6. Serve with jasmine rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cauliflower 300 8025.0 1595.37 616.32 89.88
    carrot 1 52.48 12.2624 1.1904 0.3072
    pea 150 6174.0 1109.85 411.6 29.4
    pineapple 1 can 123.6882 32.4558 1.3358 0.2969
    coconut milk 1 can 827.5862 19.934 8.2399 85.7811
    chickpea 1 can 1133.4333 188.7556 61.3793 18.1109
    green curry paste 2 tablespoons - - - -
    chicken stock 250 ml 91.29799999999999 8.9523 6.3909 3.0433

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



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