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                                    LAURENCOHEN
                                
                            Egg curry with tomato salad
A tasty recipe. The vegetarian main course contains the following ingredients: quick cooking rice, eggs, spring onions, tomatoes, curry stir-fry sauce (coconut pineapple (a 250 g)), fresh coriander (a 15 g) and salad dressing natural (bottle).
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                    Ingredients
Directions
- 
                                Boil rice according to instructions on packaging.
- 
                                Eggs boil almost hard in 6-8 minutes.
- 
                                Cut the spring onions in rings and tomatoes in wedges.
- 
                                Let eggs scare under cold running water, peel and halve in length.
- 
                                Drain the rice and leave it on the pan with the lid closed.
- 
                                Cook in a saucepan curry sauce with spring onions for 3 min.
- 
                                Cut coriander and half of them with salad dressing by mixing tomato slices.
- 
                                Place half of the eggs in a curry sauce and sprinkle the rest of the coriander over them.
- 
                                Make rice and curry on plate and serve with tomato salad..
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Nutrition
                                620Calories
                            
                            
                                Sodium0% DV3.015mg
                            
                            
                                Fat35% DV23g
                            
                            
                                Protein74% DV37g
                            
                            
                                Carbs27% DV81g
                            
                            
                                Fiber16% DV4g
                            
                        
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