Egg curry with tomato salad

Name: egg curry with tomato salad
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 75 g quick cooking rice; 2 Eggs; 3 bunch onions; 3 tomatoes; pot curry stir fry sauce coconut pineapple (a 250 g); bag fresh coriander a 15 g; 2 tablespoons sladressing natural bottle

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).

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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