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Indian Vegetable Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)208.2679
Energy (kCal)2575.5339
Carbohydrates (g)370.9112
Total fats (g)33.2356
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Stir curry powder in large skillet over high heat until fragrant, about 30 seconds. | 2. Stir in potatoes, vegetables, chick-peas and tomatoes; bring to a boil. | 3. Reduce heat to medium-high cover and cook 8 minutes. | 4. Blend broth with cornstarch; stir into vegetables. Cook until thickened. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    curry powder 2 -3 teaspoons 0.0 0.0 0.0 0.0
    potato 16 ounces canned sliced drained 349.2657 79.3332 9.2986 0.4082
    broccoli carrot cauliflower mix mixture 16 ounces 403.4667 0.0 89.76 2.2667
    chickpea 15 ounces canned drained 1607.4162 267.6901 87.0471 25.6846
    tomato 14 1/2 ounces canned stewed 94.5456 20.9644 4.9328 0.8221
    chicken broth 13 3/4 ounces canned 120.8397 2.9235 17.2294 4.053999999999999

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



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