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JELLYBEAN
Indian korma with egg, spinach and cauliflower rice
Mildly seasoned stew of tomato, ginger, curry paste and coconut milk. With cauliflower rice, spinach and egg.
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Ingredients
Directions
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Peel the ginger and cut finely. Heat the oil in a wok or frying pan and fry the ginger and curry paste 2 minutes on low heat.
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Add the tomatoes and coconut milk, bring to the boil while stirring and leave to cook over low heat for 6 minutes.
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Stir occasionally. Season with pepper and salt.
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In the meantime, boil the eggs for 6 minutes. Drain and frighten under cold running water. Peel and halve them.
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In the meantime, heat a skillet without oil or butter and toast the almond shavings in 3 min. Until golden brown.
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Let cool on a plate.
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Meanwhile, heat the oil in the frying pan and fry the cauliflower rice for 2 minutes. Remove from the pan and allow the spinach to sink in the same pan.
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Spread the cauliflower rice, spinach and korma over deep plates. Place the halved eggs on top and sprinkle with the almond shavings.
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Nutrition
530Calories
Sodium35% DV840mg
Fat58% DV38g
Protein36% DV18g
Carbs8% DV24g
Fiber44% DV11g
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