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Erin Lombard
Spinach stew
Vegetarian stew of spinach with curry, red onion, egg and seroendeng.
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Ingredients
Directions
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Peel the potatoes and cut them into pieces. Boil them in water with salt in 20 minutes until done.
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Boil the eggs hard in 8 minutes. Pel and halve.
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Cut the onion into half rings.
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In the meantime, heat the oil in a frying pan and fry the onion and the curry powder for 4 minutes.
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Add the spinach in parts and let it shrink all the time. Pour the excess moisture out of the pan.
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Drain the potatoes and collect a cup of cooking liquid. Mash the potatoes and the oil.
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Spoon the spinach through and season with salt and pepper.
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Serve with the eggs. Sprinkle with the seroendeng.
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Nutrition
450Calories
Sodium5% DV115mg
Fat28% DV18g
Protein34% DV17g
Carbs17% DV51g
Fiber36% DV9g
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