Felix's recipesMains / Draft
Tandori Kokos Curry
A tandoori coconut vegetable curry.
Base recipe: 4 servings
Photo
Nutrition
For 4 servings- Energy
- 1113 kcal
- Protein
- 26.3 g
- Carbs
- 75.6 g
- Fat
- 91.6 g
Micronutrients
- Fiber
- 28.88 g
Estimated for the selected servings from values recorded per 100 g.
Ingredients
Tick ingredients off as you cook.
- 15 g garlic
- 25 g ginger
- 100 g water
- 25 g tandoori spice mix
- 400 g canned coconut milk
- 300 g zucchini
- 250 g broccoli
- 250 g red bell pepper
Method
- Blend the garlic , ginger , water and tandoori spice into a paste.
- Simmer the paste to cook it through.
- Stir in the coconut milk .
- Add the vegetables and simmer until tender.
Notes
The original draft had no quantities, so this estimate standardizes it to the listed four-serving batch. USDA FoodData Central values were used for canned coconut milk, zucchini, broccoli, red pepper, garlic, ginger and curry powder as the closest generic match for the tandoori mix. Assuming a 1,250 g cooked yield, the whole curry is approximately 1,113 kcal, 26.2 g protein, 75.6 g carbohydrates and 91.6 g fat; one of 4 portions is about 278 kcal. Coconut-milk brands and vegetable choices can change the result substantially.