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Malaysian Vegetable Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.0866
Energy (kCal)1006.3198
Carbohydrates (g)97.448
Total fats (g)65.6518
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using a mortar & pestle or blender, grind chili paste, onions, garlic, ginger into a paste | 2. In a small bowl, combine fish curry powder and chili powder and turmeric powder with a little water to make a thick paste | 3. In a wok or pot, heat ghee or vegetable oil, fry the ground paste for 2-3 mins | 4. Add curry paste, stir-fry on low heat until quite toasted and oil starts to ooze from paste - do not burn! | 5. Add coconut milk, chicken stock [or vegetable stock or water], tomatoes and season with salt | 6. Gradually bring to a boil, then reduce heat to simmer uncovered until sauce thickens, about 15 mins | 7. Add each vegetable in order - those that take longer to cook are added first | 8. Simmer until just tender, or to your liking of crispness, remove from heat promptly | 9. Serve hot with bread, Roti or steamed rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 2 88.0 20.548000000000002 2.42 0.22
    garlic clove 4 -6 - - - -
    ginger 1 peeled 1.6 0.3554 0.0364 0.015
    potato 2 cut - - - -
    carrot 2 cut 104.96 24.5248 2.3808 0.6144
    zucchini 2 sliced 4.62 0.6842 0.5962 0.08800000000000001
    cauliflower floret 1 1/2 cups - - - -
    green capsicum 1 cut - - - -
    tomato 2 quartered 80.4198 17.3796 3.9316 0.8936
    green chilies 2 -3 cut 0.0 0.0 0.0 0.0
    fish curry powder 2 -3 tablespoons - - - -
    chili powder 2 tablespoons 45.12 7.952000000000001 2.1536 2.2848
    turmeric powder 1 teaspoon - - - -
    coconut milk 1 cup 552.0 13.296 5.496 57.216
    chicken stock 1 1/2 cups 129.6 12.708 9.072000000000001 4.32
    ghee 4 tablespoons - - - -
    salt - - - -
    curry leaf 3 -4 - - - -

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



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