Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
136
Calories
18g
Protein
2g
Fat
12g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | 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
- 1 tsp toasted coriander seeds
- ¼ tsp toasted cumin seeds
- ⅓ cup plain yogurt
- ¼ cup red curry paste
- 1 tbsp curry powder
- 1 bay leaf
- 1 ½ tsp salt
- 1 ½ tsp freshly-ground white pepper
- 1 tbsp cayenne pepper
- 1 tbsp minced ginger
- 1 tsp dried cilantro
Directions
1
Pulse the toasted spices and the bay leaf in a spice grinder until finely ground. Combine remaining ingredients and ground spices.
2
Keep refrigerated for up to 1 ½ weeks. Shake well before using.
Recipe sourced from
wikibooks