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Chickpea Potato Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)166.7065
Energy (kCal)2962.6442
Carbohydrates (g)469.3478
Total fats (g)55.1124
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot, combine the broth, chickpeas, tomatoes, chilies, potatoes, onion, butter, ginger, 1 teaspoon of salt, cumin, coriander, and cayenne. Stir to mix and nestle the potatoes into the liquid. | 2. Set the pot, uncovered, over medium heat. Simmer vigorously for about 35 minutes, or until the potatoes are tender. | 3. Add more salt to taste. | 4. Serve the curry in bowls over Jasmine rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable broth 2 1/2 cups 405.9 65.805 14.883 9.594
    chickpea 2 cans drained rinsed 2266.8666 377.5112 122.7586 36.2219
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    anaheim chilies 4 ounces diced 100.8667 0.0 22.44 0.5667
    yukon gold potato 6 ounces 100.8667 0.0 22.44 0.5667
    onion 1 diced 44.0 10.274000000000001 1.21 0.11
    butter 1 tablespoon unsalted 85.5 3.9285 2.6715 7.2
    ginger 2 teaspoons minced 3.2 0.7108 0.0728 0.03
    salt 1 -2 teaspoon - - - -
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554

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



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