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Curry with pumpkin sauce, green beans and egg
 
 
4 ServingsPTM20 min

Curry with pumpkin sauce, green beans and egg


Mild curry of free-range chicken breast strips, garlic, curry paste, carrots, leeks, base vegetable sauce, pumpkin and coconut milk, served with naan bread.

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Directions

  1. Boil the rice according to the instructions on the package.
  2. In the meantime, heat the oil in a frying pan and fry the cumin for 1 min on low heat.
  3. Add the green beans, sauce and coconut milk, bring to a boil and simmer for 15 minutes on low heat with the lid on the pan. If necessary, season with salt.
  4. Meanwhile, boil the eggs in almost 7 minutes. Let them scare under cold running water. Peel and halve them.
  5. Divide the rice and curry over deep plates and lay the eggs on them.


Nutrition

715Calories
Sodium13% DV320mg
Fat58% DV38g
Protein34% DV17g
Carbs24% DV72g
Fiber36% DV9g

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