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Amy Woessner
Vegetable curry with egg and rice
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Ingredients
Directions
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Cook the green beans for 5 minutes. Drain and rinse cold water.
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Heat the oil and fruit in it cumin, onion, red pepper and curry powder. Scoop the leeks, cauliflower and carrot and fry them.
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Pour the coconut milk and stock and boil gently for 12-15 minutes. Meanwhile, cook the rice.
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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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