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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 pot over medium-high heat, add the cauliflower and green peas and cover with water. Bring to a boil and cook until tender. Drain. | 2. • Heat the olive oil over medium heat in a sauté pan. Cook the onion, garlic, and ginger until browned. | 3. • Add the turmeric, coriander, vindaloo, sugar, nondairy yogurt, and tomatoes. Cook for a 1/2 hour. | 4. • Add the cauliflower and peas. Cook for another 1/2 hour. | 5. • Serve hot over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1		cut	-	-	-	-
green pea	1 1/2	cups		176.175	31.4288	11.7885	0.87
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
white onion	1		sliced	44.0	10.274000000000001	1.21	0.11
garlic clove	1		mashed	-	-	-	-
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
turmeric	3/4	teaspoon		7.02	1.5106	0.2178	0.0731
coriander	1	tablespoon	ground	14.9	2.7495	0.6185	0.8885
vindaloo curry paste	1	tablespoon		-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
yogurt	3/4	cup		112.0875	8.5628	6.3761	5.9719
tomato	2		cut	80.4198	17.3796	3.9316	0.8936

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