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Farid
Spinach curry with egg
Indian korma with spinach, coriander, red onion and egg with white rice.
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Meanwhile, cut the onion and the leaves of the coriander roughly.
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Boil the eggs hard in 8 minutes, frighten under cold running water, peel and halve them.
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Heat the oil in a wok. Fry the onion for 1 min. Add the spinach in parts and let it shrink all the time.
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Pour in the sauce and heat the curry for 5 minutes on low heat.
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Divide the curry over the rice. Add the eggs and sprinkle with the coriander.
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Nutrition
625Calories
Sodium18% DV425mg
Fat42% DV27g
Protein42% DV21g
Carbs24% DV71g
Fiber28% DV7g
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