Spicy Vegetarian Curry with Egg

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Spicy Vegetarian Curry with Egg
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Health Score:
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
502
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie502 kcal(24 %)
Protein15.35 g(16 %)
Fat41.38 g(36 %)
Carbohydrates16.67 g(11 %)
Sugar added0 g(0 %)
Roughage3.44 g(11 %)
Vitamin A648.49 mg(81,061 %)
Vitamin D4.23 μg(21 %)
Vitamin E8.51 mg(71 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.73 mg(66 %)
Niacin3.49 mg(29 %)
Vitamin B₆0.2 mg(14 %)
Folate101.03 μg(34 %)
Pantothenic acid0.98 mg(16 %)
Biotin2.98 μg(7 %)
Vitamin B₁₂2.03 μg(68 %)
Vitamin C15.28 mg(16 %)
Potassium407.26 mg(10 %)
Calcium87.76 mg(9 %)
Magnesium32.97 mg(11 %)
Iron1.94 mg(13 %)
Iodine102.71 μg(51 %)
Zinc1.07 mg(13 %)
Saturated fatty acids21.35 g
Cholesterol354.88 mg
Author of this recipe:

Ingredients

for
4
Ingredients
6
1 tablespoon
1 tablespoon
3 cloves
garlic (chopped)
1
onion (finely chopped)
4 ounces
button Mushrooms (sliced)
1 teaspoon
ground cilantro
1 teaspoon
ground Cumin
3
Cardamom pods (seeds only, crushed)
½ teaspoon
ground ginger
½ teaspoon
ground Turmeric
¼ teaspoon
crushed, dried Chile peppers (optional)
5 ounces
2 tablespoons
1 ¼ cups
cream (48% fat)
To garnish
2 tablespoons
toasted Cashews
How healthy are the main ingredients?
eggolive oilgarliconionMushroomCumin
Preparation

Kitchen utensils

1 deep bowl, 1 Hand mixer, 2 Bowls, 2 Fine-mesh sieves, 1 Whisk, 1 Baking sheet, 1 Parchment paper, 1 Offset spatula, 1 Kitchen towel, 1 Wire rack, 1 Fine grater, 1 Pot, 1 Wooden spoon, 1 Tea strainer, 1 Cutting board

Preparation steps

1.
Cook the eggs in boiling water for 8 minutes. Drain, cool slightly and shell. Set aside.
2.
Heat the butter and oil in a large, deep frying pan over a medium heat. Add the garlic, onions and mushrooms. Cook for about 10 minutes, until starting to brown. Add the spices and peas and cook for 1 minute.
3.
Add the passata and cream to the pan and gently heat through. Season to taste with salt and pepper.
4.
Cut the eggs in half. Divide the curry between warm serving plates, place the eggs on top and garnish with coriander and cashew nuts.