Cooking Indian food at home for the first time isn’t easy. You may not have Indian red chile powder, Kashmiri red chile powder or tamarind pulp on hand. But a trip to a specialty market, or some time spent online, will yield the pantry basics. This fiery vindaloo is an interesting and not very difficult place to get started. Featured in: Pork Vindaloo.
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Serving Size: 1 recipe (1317g) | ||
Recipe Makes: 1 | ||
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Calories: 2788 | ||
Calories from Fat: 1990 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 221.1g | 295 % | |
Saturated Fat 64.8g | 324 % | |
Monounsaturated Fat 112.9g | ||
Polyunsanturated Fat 24.2g | ||
Cholesterol 644.1mg | 198 % | |
Sodium 3052.1mg | 105 % | |
Potassium 3508.4mg | 92 % | |
Total Carbohydrate 33.3g | 10 % | |
Dietary Fiber 10.4g | 42 % | |
Sugars, other 23g | ||
Protein 160.8g | 230 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2788
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