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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pan or wok heat the oil to a medium heat. | 2. Add the garlic and ginger and fry for 2 minutes. | 3. Add the onion and fry for 3-4 minutes stirring frequently. | 4. Add the pepper, carrot, tomatoes, tom puree, milk and half the fresh coriander. | 5. Bring to the boil then reduce the heat and simmer gently for 15 minutes, stirring occasionally Add the curry powder, sugar and salt and mix thoroughly, simmer for another 15 minutes. | 6. Remove from heat and cool. | 7. Add the remaining coriander and liquidise using a blender, the hand held kind works best. | 8. Mixture may be used immediately (see my balti recipe) or frozen and kept for upto 12 months- I use disposable plastic pint glasses. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sunflower oil	6	tablespoons		721.3439999999999	0.0	0.0	81.6
ginger	1	inch	sliced	-	-	-	-
garlic clove	4		chopped	-	-	-	-
spanish onion	3		chopped	-	-	-	-
plum tomato	3	cans		-	-	-	-
tomato puree	2	tablespoons		11.875	2.8062	0.5156	0.0656
green pepper	1		sliced	29.8	6.9136	1.2814	0.2533
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
milk	2	pints		-	-	-	-
curry powder	4	tablespoons		81.9	14.0692	3.6011	3.5305
salt	1	teaspoon		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
coriander	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416

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