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Vegetable curry with egg and rice
 
 
4 ServingsPTM30 min

Vegetable curry with egg and rice


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Directions

  1. Cook the green beans for 5 minutes. Drain and rinse cold water.
  2. Heat the oil and fruit in it cumin, onion, red pepper and curry powder. Scoop the leeks, cauliflower and carrot and fry them.
  3. Pour the coconut milk and stock and boil gently for 12-15 minutes. Meanwhile, cook the rice.
  4. Spoon the green beans through the curry for the last 5 minutes. Serve the curry with the eggs and the rice.

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Nutrition

675Calories
Sodium0% DV0g
Fat54% DV35g
Protein42% DV21g
Carbs21% DV64g
Fiber0% DV0g

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