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Low-Fat, Low-Cal Indian Vegetable Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)715.0031
Energy (kCal)13830.6732
Carbohydrates (g)3019.8359
Total fats (g)113.4148
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix water & bouillon, heat in a large pan and stir fry garlic, onion, and apple for 5 minutes. | 2. Add chili, ginger & turmeric and continue to stir fry gently for a further minute. | 3. Add green beans, cauliflower, carrots and potatoes plus 300 ml water. | 4. Stir in tomato puree, sultanas and a pinch of salt. Bring to the boil, reduce heat, cover and simmer for 35 – 40 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 3 tablespoons 0.0 0.0 0.0 0.0
    vegetable bouillon granule 1 tablespoon - - - -
    garlic clove 2 crushed - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    apple 1 peeled cored diced 77.48 20.5769 0.3874 0.2533
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    ginger 1 teaspoon ground 1.6 0.3554 0.0364 0.015
    turmeric powder 1 teaspoon - - - -
    green bean 100 sliced 3100.0 697.0 183.0 22.0
    cauliflower 200 5350.0 1063.58 410.88 59.92
    carrot 100 sliced 5248.0 1226.24 119.04 30.72
    potato 100 diced - - - -
    water 300 0.0 0.0 0.0 0.0
    tomato puree 1 teaspoon 1.9792 0.4677 0.0859 0.0109
    sultana 20 - - - -
    salt 1 pinch - - - -

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



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