Filter
Reset
Sort ByRelevance
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).
Share
Tweet
Pin
Whatsapp
Print
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..
Blogs that might be interesting
-
40 minMain dishbutter, lemon, garlic, dill, chestnut mushrooms, mushroom broth, haddock fillet, flour,haddock and chestnut mushrooms -
65 minMain dishRed onion, garlic, parsnip, celery, sprig of rosemary, crumbly potato, vega finely chopped, tomato cubes, semi-skimmed milk, unsalted butter, grated nutmeg, bread-crumbs, mature cheese,vegetarian shepherd's pie -
25 minMain dishneutral oil, garlic, fresh ginger, curry powder, fish stock of tablet, coconut milk, carrots, forest outing, pod, fresh pangasius fillet,pangasius curry with snow peas and carrots -
10 minMain dishRoquefort, mayonnaise, chicory, arugula, radish, Roast beef, walnuts,roast beef-chicory salad
Nutrition
620Calories
Sodium0% DV3.015mg
Fat35% DV23g
Protein74% DV37g
Carbs27% DV81g
Fiber16% DV4g
Loved it