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Sweet Potato and Chickpea Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12287.7798
Energy (kCal)227490.9778
Carbohydrates (g)37822.0028
Total fats (g)3679.7739
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute onion and spices (onions must be clear) in peanut oil. | 2. Add tandoori paste and mix until fragrant. | 3. Add potatoes and stir-fry until cooked or golden. | 4. Stir in chickpeas, tomatoes, coconut milk, vegie stock and chilli. | 5. Simmer. | 6. Add fresh coriander at end. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brown onion 1 diced - - - -
    tandoori paste 3 tablespoons - - - -
    tomato 2 diced 44.28 9.5694 2.1648 0.49200000000000005
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    potato 1 1/2 1/2 diced sweet - - - -
    white potato 1 1/2 1/2 diced 220.455 50.1935 5.3676 0.3195
    chickpea 200 drained 226686.6567 37751.1244 12275.8621 3622.1889
    coconut milk 3/4 cup 414.0 9.972000000000001 4.122 42.912
    coriander 1 bunch - - - -
    cumin powder 1 teaspoon - - - -
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    garam masala 1/2 teaspoon - - - -
    vegetable stock powder 1 teaspoon - - - -
    garlic clove 2 - - - -
    chili powder 1 pinch 0.4759 0.0839 0.0227 0.0241
    curry powder 1 pinch 0.4062 0.0698 0.0179 0.0175

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



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