Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
487
Calories
8g
Protein
42g
Fat
24g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower | 1 oz (28g) hulled | 165 |
| Canola | 1 tbsp (14g) | 124 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 kg organic tomatoes , chopped
- Vegetable oil (e.g. canola, sunflower, or olive oil)
- ½ cup organic garlic , minced
- ½ cup onion paste
- Salt , to taste
- Turmeric
- 2 cups boiling water
Directions
1
Heat vegetable oil in a large pan.
2
Add the garlic, and cook until fragrant.
3
Stir in the onion paste and cook until it turns golden brown.
4
Add the tomatoes and cook until they become soft and the oil begins to separate.
5
Mix in turmeric and salt according to your taste.
6
Pour in the boiling water, and let the curry simmer until it reaches your desired consistency.
Recipe sourced from
wikibooks