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.
-
20 minMain dishBroccoli, dried tomatoes in oil, fries, chicken breast, (wine) vinegar, frying fat,chicken fillet with warm tomato vinaigrette
-
15 minMain dishWhite rice, onions, garlic, tomatoes, Red pepper, haricots verts, vinegar, olive oil, giant shrimp, mustard, sugar,garlic shrimps with haricot salad
-
25 minMain dishcabbage, olive oil, half-to-half minced, large onion, tomato paste, red pointed pepper, Tommie snack tomato, broth of powder,meatballs with stir-fried cabbage
-
10 minMain dishgreen asparagus, olive oil, couscous, pasta sauce toniin, cocktail shrimp,couscous with asparagus and shrimps
Nutrition
575Calories
Fat35% DV23g
Protein44% DV22g
Carbs21% DV64g
Loved it