Indian egg curry
Ready in 30 min1 serving
616kcal · per serving
Protein30.2 g
Carbs62.8 g
Fat25 g
Ingredients
- 100 g Onion
- 10 g Sunflower oil
- 5 g Garlic (clove)
- 5 g Fresh ginger
- 4 g Curry powder
- 150 g Canned peeled tomatoes
- 40 g Baby spinach, raw
- 150 g Hard-boiled egg
- 180 g Basmati / jasmine rice, cooked
Steps
- Fry the sliced onion in the oil for 8 min until golden, then add the garlic, ginger and curry powder for 1 min.
- Pour in the tomatoes, simmer for 10 min, then stir in the baby spinach.
- Score the peeled boiled eggs, warm them in the sauce for 3 min and serve with the rice.
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