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45 minutes
4
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
peanut butter
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Vitamin A (IU) as 925% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.1% of RDA
• Calories: 13.0% of RDA
• Carbs: 10.9% of RDA
• Fat (total lipid): 21.7% of RDA
• Fiber: 32.4% of RDA
• Fructose: 6.9% of RDA
• Protein: 5.7% of RDA
• Sodium: 54.0% of RDA
• Sugar: 37.6% of RDA
• Vitamin A (IU): 925% of RDA
• Vitamin B6: 22.2% of RDA
• Vitamin C: 45.2% of RDA
• Iron: 3.1% of RDA
• Magnesium: 16.7% of RDA
• Manganese: 13.3% of RDA
• Niacin: 23.0% of RDA
• Potassium: 19.2% of RDA
• Zinc: 6.6% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
tsp
 
1
tsp
 
1
tsp
 
1
tsp
 
1
tsp
 
1
tsp
 
2
tbsp
 
16
oz, volume
sliced thick.
 
1
whole
chopped.
 
1
whole
 
3
cloves
chopped.
 
1
piece
peeled and chopped.
 
1
lb
chopped into 1 inch-ish pieces (about 2 1/2 cups).
 
2
cups
 
1
tsp
 
1
tbsp
 
3
cups
 
2
tbsp
freshly squeezed.
 
 
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PREPARATION
1.
In a large non-stick cooking pot, heat 1 teaspoon of oil on medium. Sauté the mushrooms for about 5 minutes, or until they’re quite juicy and reduced in size. Remove to a plate and set aside.
2.
Add 2 tablespoons of oil to the same pot and reduce the heat to low. Add all the spices and let them bloom in the oil for about two minutes. Add a little water if they’re looking dry.
3.
Raise the heat to medium and add the onion and pepper. Saute for about 2-3 minutes. Add the garlic and ginger and sauté for another two minutes. Reduce the heat and add a little water if needed.
4.
Add the carrots, water and salt and raise the heat to high; bring to a boil. Reduce the heat to low, cover and let simmer for about 20 minutes, or until the carrots are tender
5.
Remove from heat and use an immersion blender to puree the carrot mixture into a creamy sauce. You can also use a food processor and do it in two shifts. If using a food processor, when you’re done return the sauce to the pot.
6.
Heat the sauce on medium-low and stir in the peanut butter, greens and mushrooms. Heat through until the greens start to wilt.
7.
Serve alone or with your favorite rice, quinoa or Indian flatbreads.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 196
Protein 4.78 g
Carbohydrates 22.5 g
Iron 0.56 mg
Fiber 6.80 g
Calcium 50.9 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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