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Vindaloo Curry Paste

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.2185
Energy (kCal)320.543
Carbohydrates (g)31.1407
Total fats (g)20.7359
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place all ingredients in food processor and blend for 20 seconds or until smooth. | 2. Store refrigerated in an airtight container for up to two weeks. | 3. May freeze for up to 2 months. | 4. Use as directed in recipes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ginger 2 tablespoons grated 34.84 7.4485 0.9339 0.441
    garlic 4 cloves chopped 17.88 3.9672 0.7632 0.06
    red chilies 4 chopped - - - -
    coriander 1 tablespoon ground 14.9 2.7495 0.6185 0.8885
    cumin seed 1 tablespoon 22.5 2.6544 1.0686 1.3362
    turmeric 2 teaspoons 18.72 4.0284 0.5808 0.195
    cardamom 2 teaspoons ground 12.44 2.7388 0.4304 0.268
    cinnamon 1 teaspoon ground - - - -
    clove 4 23.016 5.5045 0.5015 1.092
    peppercorn 6 151.15200000000002 0.938 0.3216 16.4552
    cider vinegar 1/2 cup 25.095 1.1114 0.0 0.0

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



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