Egg curry with peas & basmati rice
A dinner for one: 590 kcal with 23 g of protein, 69 g of carbs and 24 g of fat, ready in 35 min.
- 35 min
- Dinner · 1 serving
- Indian
- 590 kcal
Nutrition per serving
590 kcalEnergy: 16% protein, 47% carbs, 37% fat
- 23 gProtein
- 69 gCarbs
- 24 gFat
Fiber 9 gSugar 13 gSodium 630 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
Contains: Eggs
Ingredients
For one serving.
- Eggs2 (100 g)
- Onion½ (80 g)
- Chopped tomatoes150 g
- Garlic2 cloves (6 g)
- Ginger8 g
- Sunflower oil1 tbsp
- Garam masala½ tsp
- Turmeric½ tsp
- Chili powder½ tsp
- Cumin½ tsp
- Frozen peas60 g
- Basmati rice, dry50 g
- Cilantro5 g
Method
- Boil the eggs for 9 minutes, cool, peel and score them lightly.
- Cook the onion in the oil for 8 minutes until golden, add the garlic, ginger and spices and stir for 1 minute.
- Add the tomatoes, peas and 100 ml water and simmer for 10 minutes; add the eggs and simmer for 5 minutes more.
- Meanwhile cook the rice in 100 ml salted water for 12 minutes and rest it for 5 minutes.
- Scatter cilantro over the curry and serve with the rice.
Make ahead
Cook the curry up to 2 days ahead; make the rice fresh.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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