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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
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Boil rice according to instructions on packaging.
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Eggs boil almost hard in 6-8 minutes.
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Cut the spring onions in rings and tomatoes in wedges.
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Let eggs scare under cold running water, peel and halve in length.
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Drain the rice and leave it on the pan with the lid closed.
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Cook in a saucepan curry sauce with spring onions for 3 min.
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Cut coriander and half of them with salad dressing by mixing tomato slices.
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Place half of the eggs in a curry sauce and sprinkle the rest of the coriander over them.
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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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