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Spinach-Coconut Curry with Fried Egg
Spinach-Coconut Curry with Fried Egg

Spinach-Coconut Curry with Fried Egg

over golden rice with a cashew-coconut topping

Technically, the cashew is not a nut, as it doesn't grow inside a fruit. Rather, cashews grow on the outside of a fruit: the cashew apple.

Tags:
Veggie
Allergens:
Cashewnoten
Ei

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

½ piece

Red onion

1 piece

Garlic

75 g

White long grain rice

20 g

Chopped cashews

(Contains: Cashewnoten May be present: Pinda's, Noten, Sesamzaad)

5 g

Desiccated coconut

(May be present: Pinda's, Noten, Sesamzaad)

50 milliliters

Coconut milk

1 piece

Egg

(Contains: Ei)

100 g

Spinach

¼ piece

Red chili pepper

2.5 g

Fresh coriander

(May be present: Selderij)

½ sachet(s)

Yellow curry spices

1 teaspoon

Ground turmeric

½ piece

Lime

½ pack

Chopped tomatoes

½ piece

Romano pepper

Not included in your delivery

1.5 tablespoon

Sunflower oil

½ piece

Low sodium vegetable stock cube

200 milliliters

Water

Nutrition Values

Energy (kJ)3848 kJ
Calories920 kcal
Fat49.1 g
Saturated Fat16.6 g
Carbohydrate95 g
Sugar16.7 g
Dietary Fiber17 g
Protein25.3 g
Salt2.3 g
Potassium126.3 mg
Calcium127.1 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.

Utensils

Pan with Lid
Wok or sautépan
Tall-Sided Pan

Cooking Steps

Prepare
1

Chop the onion. Heat a drizzle of sunflower oil in a pot or saucepan over medium heat. Fry the onion for 2 minutes, then add the turmeric and fry for 1 minute. Add the rice and the water, then crumble in half of the stock cube (see pantry for amounts). Cover with the lid and cook for 12 - 15 minutes. Add some extra water if necessary, then set aside when finished.

Toast the cashews
2

In the meantime, crush or mince the garlic. Dice the Romano pepper. Deseed the red chili pepper* and finely chop a quarter of it per person. Heat a clean wok or deep frying pan over medium-high heat. Toast the cashews for 1 minute, then add the dessicated coconut and toast until golden-brown. Remove from the pan and set aside.

*Take care, this ingredient is spicy! Use as preferred.

Make the curry
3

Allow the pan to cool slightly, then heat a drizzle of sunflower oil over medium heat. Fry the garlic with the yellow curry spices, the Romano pepper and the chili pepper for 1 - 2 minutes. Stir in the chopped tomatoes and fry for 4 more minutes. Add the coconut milk and crumble in the rest of the stock cube, then bring to a boil. 

Fry the egg
4

In the meantime, heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the egg. Roughly chop the coriander. Cut the lime into wedges. Tear the spinach directly into the curry and mix well, allowing it to wilt and reduce.

Finish
5

Simmer gently for 1 - 2 minutes and then stir in the juice of 1 lime wedge per person. Season to taste with salt and pepper.

Did you know... spinach is a great source of iron, which helps us feel more energised. If you don't eat meat, it's important to be mindful of your iron intake. As well as spinach and other leafy greens, other good sources of iron include nuts, seeds, tofu and pulses.

Serve
6

Serve the rice on plates. Top first with the spinach curry and then with the fried egg. Garnish with the coriander and the cashew-coconut topping. Serve with the rest of the lime wedges.

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