10 Serves
75 Mins
1 g
21 g
1 g
Finely chop the onion and garlic using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Garlic
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
20 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
45 mg / 1,250 mgPotassium
163 mg / 4,700 mgSodium
64 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
18 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Heat the olive oil in a large saucepan over medium heat.
Add the chopped onion and garlic to the saucepan and sauté until softened.
Stir in the tamarind paste, dates, and malt vinegar, then simmer the mixture for 40 minutes until thickened.
Season the sauce with salt and black pepper to taste, then serve warm.
Olive Oil
Tamarind Paste
Dates
Malt Vinegar
Salt
Black Pepper
Vitamin A
0 µg / 900 µgVitamin C
2 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
20 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
45 mg / 1,250 mgPotassium
163 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
18 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3
g31
g2
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g