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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 heavy-based saucepan, heat butter, margarine or ghee. Add green onions, carrot and celery and fry, stirring occassionally, until vegetables have softened, about 10 minutes. | 2. Remove pan from heat. Stir in curry powder and flour, mixing well. Return pan to heat, cook for 1 minute then gradually add stock. Cook, stirring until sauce boils and thickens, about 3 minutes. | 3. Add peanut butter, cauliflower and lentils, lower heat and simmer covered 20 minutes or until lentils are tender. | 4. Stir in spinach, simmer without a lid for 5 minutes or until spinach has wilted slightly. | 5. Add yogurt and season to tase with salt and pepper. Continue cooking until heated through, about 2 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
margarine	2	tablespoons		202.75799999999998	0.2538	0.2538	22.701
green onion	1/2	cup	chopped	9.585	2.0377	0.3444	0.1668
carrot	4		sliced	209.92	49.0496	4.7616	1.2288
celery	4	stalks	cut	40.96	7.6032	1.7664	0.4352
curry powder	1 1/2	1/2		9.75	1.6749	0.4287	0.4203
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
vegetable chicken stock	4	cups		-	-	-	-
peanut butter	1/2	cup		759.81	27.8253	31.0374	64.4226
cauliflower	1/2			-	-	-	-
red lentil	3/4	cup	split	515.52	90.86399999999999	34.4304	3.1248
spinach	1/2	bunch	washed shredded	-	-	-	-
natural yoghurt	1/4	cup		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

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