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SLOW COOKER VEGETABLE CURRY WITH CHICKPEAS

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)129.9734
Energy (kCal)2728.5337
Carbohydrates (g)423.713
Total fats (g)68.3824
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place vegetables, chickpeas, tomato sauce, coconut milk, vegetable broth and spices in the slow cooker and heat on Low for 8 hours or on High for 4 hours. | 2. Check for seasoning and adjust accordingly. | 3. Serve over brown rice or grain of choice (or on own) with yogurt, cilantro and scallions. Sriracha doesn't hurt either. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 3 cubed - - - -
    brussels sprout 2 cups quartered 75.68 15.752 5.9488 0.528
    carrot 3 cut 88.56 20.6928 2.0088 0.5184
    red bell pepper 1 diced - - - -
    onion 1 diced 44.0 10.274000000000001 1.21 0.11
    chickpea 15 ounces drained 1607.4162 267.6901 87.0471 25.6846
    tomato sauce 15 ounces 480.5325 76.5025 25.0472 8.3349
    coconut milk 1/2 cup omitted 276.0 6.648 2.748 28.608
    vegetable broth 1/2 cup 81.18 13.161 2.9766 1.9188
    cumin 1 tablespoon 22.5 2.6544 1.0686 1.3362
    curry powder 1 tablespoon 20.475 3.5173 0.9003 0.8826
    turmeric 1 tablespoon 29.328000000000003 6.3112 0.9099 0.3055
    cayenne 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    salt 1/2 teaspoon - - - -

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



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