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Spicy Indo- Pak Vegetable Curry

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)2.405
Energy (kCal)210.6023
Carbohydrates (g)45.6563
Protein (g)9.7375
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)
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    fenugreek seed 1/2 teaspoon 5.9755 1.0795 0.4255 0.1186
    salt 2 teaspoons - - - -
    turmeric 1/2 teaspoon 4.68 1.0071 0.1452 0.0488
    carrot 2 -3 0.0 0.0 0.0 0.0
    potato 2 -3 - - - -
    cauliflower 1 26.75 5.3179 2.0544 0.2996
    onion 1 64.0 14.944 1.76 0.16
    cooking oil 1/2 cup - - - -
    tomato paste 1 tablespoon 13.12 3.0256 0.6912 0.0752
    tomato 2 80.4198 17.3796 3.9316 0.8936
    cumin powder 1 teaspoon - - - -
    coriander powder 1 teaspoon 5.364 0.9898 0.2227 0.3199
    chili powder 1/2 teaspoon 3.807 0.6709999999999999 0.1817 0.1928

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



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