Babycorn And Mushroom Curry Rice Recipe

Recipe By Tarla Dalal

Long grains of rice interspersed with colourful and chunky veggies, and lusciously flavoured with coconut milk and red curry paste. The ultimate touch to the baby corn and mushroom curry rice is the addition of lemon rind and basil leaves, whose aroma is indelibly locked in by cooking the rice wrapped in a banana leaf.

4.7
29 Rating - Rate
Vegdiet
23minstotal

ingredients serves

Ingredients For Babycorn And Mushroom Curry Rice Recipe

Nutrition
value
672
calories per serving
10 g Fat13 g Protein128 g Carbs8 g FiberOther

Current Totals

  • 10 g Fat
  • 13 g Protein
  • 128 g Carbs
  • 8 g Fiber

MacroNutrients

  • Carbs
    128 g
  • Protein
    13 g
  • Fiber
    8 g

Fats

  • Fat
    10 g

Vitamins & Minerals

  • Calcium
    45 mg
  • Iron
    8 mg
  • Vitamin A
    37 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    3 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    24 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    8 mg
  • Vitamin E
    1 mg
  • Copper
    1 mcg
  • Magnesium
    122 mg
  • Manganese
    2 mg
  • Phosphorus
    256 mg
  • Selenium
    0 mcg
  • Zinc
    3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

More Recipes by Tarla Dalal

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