Filter
Reset
Sort ByRelevance
DOGREN
Beet curry with sugarsnaps and rice
Red curry of beets and sugarsnaps, with basmati rice.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring a pot of water to the boil and add the eggs. Cook them in 6 min. Semi-soft (the protein is then solidified and the yolk is still soft).
-
Drain the eggs, scare under cold running water, peel and halve them.
-
In the meantime, heat the oil in a pan and fry the onion and spice paste for 5 minutes. Add the beet and coconut milk.
-
Bring to a boil over a high heat and simmer for 7 minutes on medium heat with the lid on the pan.
-
Add the sugar snaps for the last 3 minutes.
-
Meanwhile, heat the rice according to the instructions on the package in the microwave.
-
Divide the rice over deep plates and divide the curry over it. Place the egg halves on it and serve.
Blogs that might be interesting
-
30 minMain dishWhite rice, bamboo package, sunflower oil, four-grain free range eggs, mix for foo yong hai, ham strips,foeyonghai with ham
-
15 minMain dishnut rice, frozen spinach, yellow bell pepper, white cheese cubes, Cajun spices, garlic sauce,stuffed peppers with spinach cheese rice
-
20 minMain dishCherry tomatoes, chorizo sausage, liquid margarine, sliced leek, puree for stew, pesto rosso,pesto prie stew with chorizo
-
20 minMain dishsunflower oil, fresh oriental wok vegetables, stir fry tofu finely seasoned, medium sized egg, black pepper sauce, bean sprouts, pre-cooked thick noodles, cassava cracker,noodles with tofu and omelet strips
Nutrition
705Calories
Sodium0% DV1.010mg
Fat57% DV37g
Protein40% DV20g
Carbs23% DV68g
Fiber24% DV6g
Loved it