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Malaysian Vegetable Curry

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)65.6518
Energy (kCal)1006.3198
Carbohydrates (g)97.448
Protein (g)26.0866
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    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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