W11 - Veggie, Quick (25 mins) - Primary PTN: Egg - Potato
with flatbreadCalorieën
:
971 kcalEiwit
:
36.6g eiwitBereidingstijd
:
25 minutenDifficulty
:
MakkelijkVeggie
Allergenen:
- Ei
- Gluten
- Tarwe
- Cashewnoten
- Noten
- Selderij
- Kan sporen van allergenen bevatten
- Macadamianoten
- Noten
- Paranoten
- Pecannoten
- Pistachenoten
- Walnoten
- Amandelnoten
- Hazelnoten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
1 stuk(s)
Knoflookteen
½ stuk(s)
Ui
100 gram
Aardappelen
½ zakje(s)
Garam masala
½ zakje(s)
Gele currykruiden
1.5 stuk(s)
Tomaat
90 ml
Kokosmelk
2 stuk(s)
Ei
(Bevat: Ei)
100 gram
Spinazie
2 stuk(s)
Libanees platbrood
(Bevat: Gluten, Tarwe)
5 gram
Verse koriander
(Kan bevatten: Selderij)
10 gram
Geroosterde cashewnoten
(Bevat: Cashewnoten, Noten Kan bevatten: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
Zelf toevoegen
100 ml
Zoutarme groentebouillon
½ el
Olijfolie
naar smaak
Peper en zout
Benodigdheden
•Pan
•Knoflookpers
•Hapjespan met deksel
•Koekenpan
Instructies
1
- Prepare the stock
- Boil plenty of water in a pot or saucepan for the eggs.
- Crush or mince the garlic. Cut the onion into half rings.
- Wash the potatoes and cut them into cubes.
2
- Heat a drizzle of olive oil in a lidded deep frying pan. Fry the garlic, onion and potatoes for 3 - 4 minutes with the lid on the pan.
- Add the garam masala and yellow curry spices at the last minute.
- In the meantime, dice the tomatoes and add them to the pan along with the coconut milk and stock. Simmer the curry for 8 - 10 minutes (See Tip).
- Boil the eggs for 6 - 8 minutes. Rinse the eggs under cold water. Peel the eggs and set aside.
Tip: Add more stock if the curry evaporates quickly.
3
- Add the spinach to the curry and let it wilt.
- Heat a clean frying pan over high heat. Place two flatbreads on top of each other in the pan and fry for 1 minute, then flip and fry the other flatbread. Remove from the pan and repeat with the rest of the flatbreads if applicable.
- Add the eggs to the curry for the last 2 minutes.
- Roughly chop the coriander.
4
- Serve the egg potato curry on deep plates.
- Serve the flatbread next to the curry.
- Divide the coriander over the curry.
- Scatter over the chopped cashews.
