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Coconut Vegetable Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.5895
Energy (kCal)768.8057
Carbohydrates (g)30.1173
Total fats (g)72.6363
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Veg amounts can be changed dependent on what you prefer. | 2. Peel, dice and boil sweet potato until soft. | 3. In a heavy pan, sauté butter, onions and garlic until soft and lightly brown. | 4. Add spices and garlic, and fry 2-3 minutes, stirring constantly. | 5. Wash and chop mangetout and mushrooms and add to frying pan. Stir, and fry for few minutes. | 6. Mix yogurt turmeric, and coconut milk together and add to curry. Cover with a tight fitting lid and simmer 35-45 minutes. | 7. Toast cashew nuts in a small pan for a couple mins, add last to curry, stir and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow onion 3 - - - -
    cinnamon 1 teaspoon - - - -
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    coriander 1 teaspoon 0.0767 0.0122 0.0071 0.0017
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    cayenne pepper 1 teaspoon ground 5.724 1.0193 0.2162 0.3109
    salt 1 teaspoon - - - -
    nonfat yogurt 1 cup - - - -
    turmeric 2 teaspoons 18.72 4.0284 0.5808 0.195
    coconut milk 1 cup 552.0 13.296 5.496 57.216
    potato 3 diced sweet - - - -
    mange tout pea 1 cup - - - -
    mushroom - - - -
    cashew nut 1 cup - - - -
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045

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



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