Athlete's Choice: Egg Curry with Rice & Sweet Potato
with min. 115g carbohydrates per personCalories
:
960 kcalProtein
:
30.5g proteinTotal
:
35 minutesDifficulty
:
EasyVeggie
Allergens:
- Ei
Looking for a post-workout meal? With 115g carbohydrates per serving, this Carb+ recipe helps your muscles recover after intense or long-lasting exercise by restoring energy levels. It can support your sports goals without compromising on taste! Look for the Carb+ label.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Sweet potato
2 piece
Egg
(Contains: Ei)
90 milliliters
Coconut milk
½ piece
Onion
½ sachet(s)
Yellow curry spices
½ sachet(s)
African-inspired spice mix
½ piece
Garlic
5 g
Ginger paste
100 g
Spinach
½ piece
Bell pepper
½
Tomato paste
½ piece
Lime
5 g
Fresh coriander
100 g
White long grain rice
Not included in your delivery
50 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4018 kJ
Calories960 kcal
Fat37.2 g
Saturated Fat18.2 g
Carbohydrate123.7 g
Sugar20.4 g
Dietary Fiber11.8 g
Protein30.5 g
Salt1.7 g
Potassium975.4 mg
Calcium136.2 mg
Iron3.2 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
- Prepare the stock. Weigh the sweet potato and the rice.
- Dice the sweet potato and the bell pepper into 1cm chunks.
- Chop the onion and crush or mince the garlic.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion, the garlic and the ginger paste for 2 - 3 minutes.
2
- Add the tomato paste and fry for 2 more minutes.
- Stir in the sweet potato, the bell pepper, the yellow curry spices and the African-inspired spice mix, then fry for 1 minute until fragrant.
- Add the coconut milk and the stock, then allow to simmer gently for 8 - 9 minutes, covered.
- Season to taste with salt and pepper.
3
- Gradually tear in the spinach, then cook for 1 more minute until wilted and reduced.
- Make small wells in the vegetable mixture for each egg.
- Crack the eggs directly into the wells so as to mostly submerge them with the sauce, then season the eggs with salt and pepper.
- Cover with the lid and allow to poach for 4 - 6 minutes.
4
- Remove the lid, then turn up the heat and poach for a further 2 - 4 minutes so as to allow any excess liquid to evaporate.
- In the meantime, boil plenty of salted water in a pot or saucepan.
- Cook the rice for 8 - 10 minutes, then drain and set aside.
5
- Zest and quarter the lime.
- Roughly chop the coriander.
- Squeeze a quarter lime per person directly into the rice.
- Add half of the coriander and 1 tsp lime zest per person, then mix well to combine.
6
- Serve the rice on deep plates and top with the shakshuka.
- Garnish with the rest of the coriander.
- Serve the rest of the lime wedges alongside.
