Egg curry with broccoli and rice

Name: egg curry with broccoli and rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g unpolished rice; 6 medium sized egg; 1 onion; 3 el traditional olive oil; 600 g Broccoli; 2 el curry powder; 400 ml coconut milk; 100 g unsalted cashew nuts

This delicious egg curry with rice and broccoli is a real summer dish

Ingredients

Kitchen Stuff

1 stir fry

Directions

Boil the rice according to the instructions on the package. Boil the eggs almost hard in 8 min.
Cut the broccoli florets loose, peel the stalk and cut into cubes. Cut and chop the onion.
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.
Put in the curry powder and bake for 2 minutes. Peel and halve the eggs. Stir the coconut milk through the onion.
Put the broccoli and the eggs through and simmer the curry for another 5 minutes.
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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