Sayur Lemak-Inspired Yellow Egg Curry with Peanuts
with potatoes, eggplant & green beansCalories
:
859 kcalProtein
:
28.7g proteinTotal
:
25 minutesDifficulty
:
EasyVeggie
Allergens:
- Soja
- Mosterd
- Ei
- Pinda's
- Mosterd
- Soja
- May contain traces of allergens
- Walnoten
- Paranoten
- Sesamzaad
- Noten
- Cashewnoten
- Amandelnoten
- Hazelnoten
- Macadamianoten
- Pistachenoten
- Pecannoten
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ sachet(s)
Yellow curry paste
(Contains: Soja, Mosterd May be present: Mosterd, Soja)
125 milliliters
Coconut milk
½ piece
Eggplant
1 piece
Garlic
½ piece
Onion
100 g
Green beans
1.5 teaspoon
Ground turmeric
½ sachet(s)
Yellow curry spices
250 g
Potatoes
2 piece
Egg
(Contains: Ei)
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
Not included in your delivery
100 milliliters
Low sodium vegetable stock
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3595 kJ
Calories859 kcal
Fat52.1 g
Saturated Fat24.4 g
Carbohydrate68.3 g
Sugar13.2 g
Dietary Fiber14.4 g
Protein28.7 g
Salt2.4 g
Potassium1678.8 mg
Calcium115.3 mg
Iron2.4 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.
Cooking Steps
1
- Boil plenty of water in two pots or saucepans.
- Peel or thoroughly wash the potatoes and then cut into rough pieces.
- Boil in one of the pots for 12 - 15 minutes, seasoning with salt, then drain and set aside.
- Carefully transfer the egg to the other pot and boil for 8 - 10 minutes. Rinse under cold water, then remove the shell.
2
- Prepare the stock in the meantime.
- Chop the onion and crush or mince the garlic.
- Discard the tips of the green beans and dice the eggplant into 2cm chunks.
- Heat a drizzle of sunflower oil in a large wok or deep frying pan over medium-high heat. Fry the onion with the garlic for 1 - 2 minutes.
3
- Add the eggplant and the green beans, then fry for 5 - 7 minutes, covered.
- Stir in the the curry paste, the yellow curry spices, the turmeric, the stock and the coconut milk.
- Allow to simmer for 5 - 7 minutes.
- In the meantime, roughly chop the peanuts.
4
- Transfer the potatoes and the eggs to the curry, then simmer for 1 - 2 minutes.
- Add a splash of water as necessary if it seems too thick, then season to taste with salt and pepper.
- Serve the curry on deep plates and garnish with the peanuts.
