Filter
Reset
Sort ByRelevance
Lynette Sullivan
Rice with cauliflower curry and egg
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the brown rice rice according to the instructions on the package. Cut small florets from the cauliflower.
-
Cut the onions coarse. Heat the olive oil in a stirring fruit the onions gently glassy. Put in the curry powder and cauliflower florets and fry for another 2 minutes until it smells nice. Add the tomato pieces with moisture and the vegetable stock. Smother the curry gently in 15-20 minutes. Let so much moisture evaporate that it becomes a nice sauce.
-
Meanwhile, boil the eggs almost hard in 8 minutes. Let them scare and peel. Halve the eggs just before serving. Finely chop the parsley. Stir in half of the parsley through the curry. Serve the rice with cauliflower curry in deep plates and place 3 half eggs on each plate. Sprinkle the fried onions and the remaining parsley.
-
30 minMain dishsticking potato, butter, flour, pie dough, frozen tart dough, butter, onion, Provencal herbs, egg, cream, gruyere, mature cheese, bacon,quiche with creamy potato filling and kitten bacon
-
20 minMain dishham, lean pork steak, butter, liquid baking product, shallot, garlic, clove, laurel leaf, White wine, light red wine, sifted tomato, White beans, fresh thyme,cassoulet of pork steaks
-
25 minMain dishcrumbly potatoes, dried fresh mint, corn kernels, zucchini, oil, tilapia fillet (fish), buttermilk,stew with grilled tilapia and zucchini
-
50 minMain dishfennel tubers, olive oil, Spaghetti, onion, garlic, vegetarian finely chopped, peeled tomatoes, arugula,spaghetti with vegage chop sauce
Nutrition
575Calories
Fat35% DV23g
Protein44% DV22g
Carbs21% DV64g
Loved it