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Beet curry with sugarsnaps and rice
Red curry of beets and sugarsnaps, with basmati rice.
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Ingredients
Directions
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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).
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Drain the eggs, scare under cold running water, peel and halve them.
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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.
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Bring to a boil over a high heat and simmer for 7 minutes on medium heat with the lid on the pan.
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Add the sugar snaps for the last 3 minutes.
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Meanwhile, heat the rice according to the instructions on the package in the microwave.
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Divide the rice over deep plates and divide the curry over it. Place the egg halves on it and serve.
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Nutrition
705Calories
Sodium0% DV1.010mg
Fat57% DV37g
Protein40% DV20g
Carbs23% DV68g
Fiber24% DV6g
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