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Cabbage, Carrot and Onion Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.4846
Energy (kCal)205.7702
Carbohydrates (g)46.9985
Total fats (g)1.2754
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the cabbage into small pieces. | 2. In a separate container cut carrots into thin rounds. | 3. Peel onions and cut into small pieces. | 4. In a medium-sized pan saute the onion with butter or margarine. | 5. When onions feel soft, add mustard seeds. | 6. 30 seconds after that add cumin powder, coriander powder, and turmeric powder. | 7. Mix the spices. | 8. Drop carrots in pan and saute. | 9. Put the lid on for 5 minutes. | 10. Now add cabbage. | 11. Mix all the vegetables together. | 12. Add cinnamon powder, salt, and chile powder. | 13. Put the lid on. | 14. Wait for 5 minutes. | 15. Turn over mixture in pan. | 16. Make sure the spices don't stick to the bottom of the pan. | 17. Put the lid back on and leave it another 8 minutes. | 18. If you want curry to be softer, keep the lid on longer after cooking. | 19. Serve hot or warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cabbage 1/2 - - - -
    carrot 3 75.03 17.5314 1.7019 0.4392
    onion 2 120.0 28.02 3.3 0.3
    ghee 1 tablespoon - - - -
    cumin 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    turmeric 1/4 teaspoon 2.34 0.5036 0.0726 0.0244
    mustard seed 1/4 teaspoon 2.54 0.1404 0.1304 0.1812
    chili powder 1/4 teaspoon 1.9035 0.3355 0.0909 0.0964
    coriander 1/4 teaspoon 0.0192 0.0031 0.0018 0.0004
    cinnamon 1/4 teaspoon - - - -
    salt - - - -

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



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