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Jenny662
Egg curry with broccoli and nuts
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Ingredients
Directions
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Boil the eggs in 8 minutes.
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Heat the oil and fry the onion with chilli powder, garlic and coriander for 2-3 minutes.
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Put in the curry paste and fry for 1-2 minutes.
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Add the coconut milk, 100 ml water and the broccoli florets and simmer for 5-6 minutes.
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Cross the tomato, put it for a few seconds in boiling water, peel and cut into cubes.
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Peel the eggs and heat them in the sauce.
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Roast the cashew nuts in a dry, hot frying pan. Stir in half of the nuts through the curry.
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Sprinkle the curry with the tomato cubes and the rest of the nuts.
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Tasty with white rice and salad.
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Nutrition
500Calories
Sodium0% DV0g
Fat60% DV39g
Protein46% DV23g
Carbs4% DV12g
Fiber0% DV0g
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