Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
387
Calories
24g
Protein
6g
Fat
67g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lentil | 1/2 cup cooked (99g) | 115 |
| Winter Squash | 1 cup cubed (140g) butternut | 76 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Cauliflower | 1 cup chopped (107g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Sriracha | 1 tsp (5g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 ounces cubed winter squash
- 3.5 ounces chopped cauliflower
- 1 tablespoons uncooked red lentils
- 1/2 cup water
- 1 tablespoons ketchup
- 1/4 teaspoons sriracha (optional)
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoons ginger powder
- 1/4 teaspoons heaping coriander powder
- 1/4 teaspoons heaping madras curry powder
- 1/4 teaspoons level turmeric
- 42 grams baby spinach
- 1/8 block pressed and cubed lite firm tofu (Nasoya)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista