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
23m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Babycorn And Mushroom Curry Rice Recipe
- 0.06 cup Diagonally cut and blanched baby corn
- 0.06 cup Sliced Mushrooms
- 3/4 cup Cooked long grained rice
- 0.13 cup Coconut milk
- 0.38 teaspoon Red Curry Paste
- 0.06 cup Boiled green peas
- 2.50 Diagonally cut and blanched french beans
- 0.06 teaspoon Grated lemon rind
- 1/4 tablespoon Finely chopped basil leaves
- 1/4 Banana leaf, approx. 2 x 2
Nutrition
value
value
672
calories per serving
10 g Fat13 g Protein128 g Carbs8 g FiberOther
Current Totals
- Fat10g
- Protein13g
- Carbs128g
- Fiber8g
MacroNutrients
- Carbs128g
- Protein13g
- Fiber8g
Fats
- Fat10g
Vitamins & Minerals
- Calcium45mg
- Iron8mg
- Vitamin A37mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B924mcg
- Vitamin B120mcg
- Vitamin C8mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium122mg
- Manganese2mg
- Phosphorus256mg
- Selenium< 1mcg
- Zinc3mg
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
Recipe By Tarla Dalal