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JOY L.
Egg curry with broccoli and rice
This delicious egg curry with rice and broccoli is a real summer dish
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Boil the eggs almost hard in 8 min.
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Cut the broccoli florets loose, peel the stalk and cut into cubes. Cut and chop the onion.
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Boil the broccoli in plenty of water for 3-4 minutes al dente. Drain the broccoli in a colander. Heat the oil in the wok and fry the onion for 3 min.
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Put in the curry powder and bake for 2 minutes. Peel and halve the eggs. Stir the coconut milk through the onion.
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Put the broccoli and the eggs through and simmer the curry for another 5 minutes.
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Spoon the cashew nuts through and season the curry to taste with some pepper and salt. Serve curry with the rice.
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Nutrition
840Calories
Sodium7% DV160mg
Fat75% DV49g
Protein58% DV29g
Carbs22% DV67g
Fiber36% DV9g
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