Egg and Vegetable Curry
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
261
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 261 kcal | (12 %) | ||
| Protein | 13.1 g | (13 %) | ||
| Fat | 17.5 g | (15 %) | ||
| Carbohydrates | 12 g | (8 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Tomatoes
- 1 small Cauliflower
- 1 bunch carrots
- 4 onions
- 4 Tbsps vegetable oil
- 2 tsps Red Curry paste
- 1 jar Vegetable broth
- salt
- peppers
- 4 medium eggs
- cilantro
Preparation steps
1.
Cut the tomatoes in half crosswise, blanch for 1 minute in boiling water, drain, cool and peel. Cut the tomatoes into pieces. Rinse the cauliflower and divide into florets. Peel the carrot and cut into small pieces. Peel onions and cut into wedges.
2.
Heat the oil in a large saucepan. Sauté the onions in it. Add the curry paste and broth. Add the cauliflower and carrots and cook covered for 12-15 minutes. Stir in the tomatoes and cook another 5-6 minutes uncovered. Season with salt and pepper.
3.
Hard boil the eggs, immediately put into a bowl of ice, then peel. Rinse the cilantro, shake dry and chop the leaves. Stir the cilantro into the curry and season to taste. Serve with the halved eggs on top.
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