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
-
20 minMain dishfresh chives, Red onion, soft cream butter, salmon fillet, snow peas, sugar snaps, Broccoli,steamed salmon with onion-chive butter -
30 minMain dishfennel tubers, oil, dry white wine, peeled tomatoes, garlic, dried Provençal herbs, catfish fillet, dry black olives, capers,provençal catfish -
65 minMain dishsomething crumbly potatoes, elstar apple, chicory, ham ham, Potato Different bacon onion, grated goat's cheese,chicory apple platter with raw ham -
50 minMain dishbroccoli bunch, spelled flour or wholemeal flour, low-fat quark, egg, red pointed pepper, can of tomato paste, Leerdammer Lightlife cheese,broccoli-paprika slice of cottage cheese dough
Nutrition
620Calories
Sodium0% DV3.015mg
Fat35% DV23g
Protein74% DV37g
Carbs27% DV81g
Fiber16% DV4g
Loved it