Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
477
Calories
9g
Protein
15g
Fat
84g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- 1/4 cup olive oil
- 1 pound Yukon Gold potatoes, peeled and cut into quarters or 1/2-inch pieces
- 2 Bosc pears, peeled, cored, and cut into 1-inch cubes
- 1/2 red onion, thinly sliced
- 1 garlic clove, minced
- 1/4 cup blanched almonds, roughly chopped
- 1 1/2 teaspoons curry powder
- Salt and freshly ground black pepper
- Juice of 1 lemon
- 1 cup shredded baby spinach
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes