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
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23minstotal
23m.total
Babycorn And Mushroom Curry Rice
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ingredients serve

Ingredients 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
672
calories per serving
10 g Fat13 g Protein128 g Carbs8 g FiberOther

Current Totals

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

MacroNutrients

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

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    45mg
  • Iron
    8mg
  • Vitamin A
    37mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    24mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    8mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    122mg
  • Manganese
    2mg
  • Phosphorus
    256mg
  • Selenium
    < 1mcg
  • Zinc
    3mg
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
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Recipe By Tarla Dalal