Fragrant Egg Curry with Cauliflower Rice
with green beans and tarragon
This recipe provides 341 grams of vegetables per portion.
Tags:
Extra Veggies
•Calorie Smart
Allergens:
Ei
•Selderij
•Mosterd
•Melk (inclusief lactose)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total35 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
2 piece
Egg
(Contains: Ei)
½ piece
Red onion
1 piece
Garlic
2.5 teaspoon
Fresh ginger
¼ piece
Green chili pepper
75 g
Green beans
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
½ sachet(s)
Garam Masala
½ sachet(s)
Ground cumin
1.5 teaspoon
Ground coriander
75 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
100 g
Passata
40 g
Quick-cook brown rice
100 g
Cauliflower Rice
2.5 g
Fresh tarragon
Not included in your delivery
¼ tablespoon
Sunflower oil
¼ tablespoon
[Plant-based] butter
125 milliliters
Water
to taste
Honey [or plant-based alternative]
Nutrition Values
Energy (kJ)2551 kJ
Calories610 kcal
Fat28.5 g
Saturated Fat10.7 g
Carbohydrate53.2 g
Sugar12.3 g
Dietary Fiber11.2 g
Protein28.6 g
Salt0.9 g
Potassium478.8 mg
Calcium162 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Grater
•Tall-Sided Pan
•Sieve
Cooking Steps
1
- Boil plenty of water in a saucepan. Carefully transfer the egg to the water and boil for 8 - 10 minutes. Rinse the egg under cold water, then remove the shell.
- Finely dice the onion. Crush or mince the garlic.
- Finely chop or grate the ginger. Deseed the green chilli pepper first if preferred, then finely chop it.
- Discard the tips of the green beans and then cut into thirds.
2
- Heat a light drizzle of sunflower oil in a frying pan over medium-high heat. When the oil is hot, add the curry powder and eggs to the pan. Fry the eggs for 3 - 4 minutes, turning or rolling them so that they fry evenly. Remove from the pan and set aside.
- Using the same pan, fry the chopped onion for 1 - 2 minutes.
- Add half of the ginger, half of the garlic, green chili pepper*, garam masala*, cumin, and coriander. Fry for 1 minute or until fragrant.
*Take care, this ingredient is spicy! Use as preferred.
3
- Add the passata and a splash of water and simmer for 3 - 4 minutes or until the sauce gets sticky.
- Stir in two-thirds of the yogurt and add the green beans, then add 50ml of water per person and lower the heat.
- Let the curry simmer for 5 - 7 minutes.
4
- Heat a small knob of butter in a pot or saucepan over medium-high heat. Fry the rest of the ginger and garlic for 1 minute.
- Weigh the brown rice, then stir it in and fry for 1 minute. Add 75ml of water per person and bring to a boil.
- Allow the rice to cook for 10 minutes, adding the cauliflower rice when there is 1 minute left.
- Drain if necessary and set aside when finished.
5
- Add the eggs to the curry sauce, and if necessary, add more water. Cover and cook for 2 - 3 minutes. Season with some honey to taste.
- Roughly chop the tarragon.
6
- Serve the rice on plates, then serve the curry beside the rice.
- Halve the eggs. Garnish the dish with the tarragon.
- Dollop over the rest of the yogurt.
