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Jenny31978
Rice with vegetable curry and eggs
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Ingredients
Directions
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Finely chop the garlic cloves.
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Chop the onion coarsely.
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Cut the winter root into slices.
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Divide the cauliflower into florets.
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Heat the oil in a frying pan and gently fry the onion and garlic.
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Stir in the curry powder and cook for another minute until it starts to smell nice.
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Scoop the carrot and cauliflower through and fry for another 2 minutes.
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Stir the tomato pieces with the juice and water through the vegetables and add salt to taste.
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Let the curry simmer for 10-15 minutes until the vegetables are tender.
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Boil the rice according to the instructions on the package.
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Boil the eggs almost hard in 8 minutes and then startle them.
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Roast the coconut in a dry frying pan until golden brown.
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Allow the coconut to cool on a plate.
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Peel the eggs and halve them.
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Spoon the rice into deep plates and scoop the vegetable curry on it.
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Place one fourth of the half eggs on each plate with the yellow top and sprinkle the coconut over it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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