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Eggs with mildly spicy curry sauce and rice
Indian dish of basmati rice, eggs, garlic, tomato, green beans and coriander.
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Meanwhile, boil the eggs in almost 7 minutes.
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Let the eggs scare under cold running water. Peel and halve them.
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In the meantime, finely chop the garlic and the tomatoes into pieces. Heat the oil in a frying pan and fry the garlic for 1 min.
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Add the tomatoes, green beans, wok sauce and the water and bring to the boil. Leave for 8 minutes on low heat with the lid on the pan.
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In the meantime, cut the coriander roughly. Heat a frying pan without oil or butter and toast the almond shavings in 3 min. Until golden brown.
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Remove from the pan and allow to cool on a plate. Divide the rice over deep plates and scoop the curry on the rice.
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Place 2 half eggs on each plate. Sprinkle with the coriander and the almond shavings.
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Nutrition
600Calories
Sodium18% DV440mg
Fat40% DV26g
Protein36% DV18g
Carbs24% DV71g
Fiber24% DV6g
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