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Basic Curry Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)884.8
Energy (kCal)32443.696
Carbohydrates (g)7492.4
Total fats (g)121.6
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large shallow pan. | 2. Throw in onions and cook for 10 mins, or until soft. | 3. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn. | 4. Stir in curry paste and cook for another minute. | 5. Now pour in 1 liter of cold water, the tomatoes and 1 tsp salt. | 6. Give it a good stir and bring to the boil. | 7. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. | 8. Will keep for 1 week in the fridge or freeze for up to 2 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 3 tablespoons 351.69599999999997 0.0 0.0 40.8
    onion 500 chopped 32000.0 7472.0 880.0 80.0
    garlic clove 6 peeled chopped - - - -
    gingerroot 1 peeled chopped - - - -
    curry paste 2 tablespoons - - - -
    tomato 400 g canned chopped 92.0 20.4 4.8 0.8

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



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