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Vegetarian Japanese Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)123.0638
Energy (kCal)5212.4995
Carbohydrates (g)1063.3082
Total fats (g)44.7586
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in large pot over medium heat. Saute onion 7 to 9 minutes, or until onion starts to brown. Add carrots and saute 5 minutes. Stir in curry powder and garlic and cook 1 minutes, or until fragrant. | 2. Add broth, potatoes, apple, ketchup, Worcestershire sauce and miso. Bring to a simmer. | 3. Reduce heat to medium-low and cook 30 minutes, or until the potatoes are tender. Add edamame and simmer 5 minutes more. Serve over sticky rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    onion 1 diced 60.0 14.01 1.65 0.15
    carrot 3 cut 88.56 20.6928 2.0088 0.5184
    curry powder 2 1/2 tablespoons recommended 51.1875 8.7932 2.2507 2.2066
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    vegetable broth 3 2/3 cups low sodium 595.32 96.514 21.8284 14.0712
    yukon gold potato 2 peeled cubed - - - -
    apple 1 peeled grated 77.48 20.5769 0.3874 0.2533
    ketchup 3 tablespoons - - - -
    vegetarian worcestershire sauce 1 tablespoon - - - -
    miso 1 tablespoon 33.66 4.3129 2.1743 1.0217
    edamame 1 cup shelled shelled 128.62 8.9798 13.2396 5.5814
    white rice 6 cups cooked recommended 4051.5 887.445 79.143 7.3260000000000005

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



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