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Veggie Curry with a Fried Egg and Mustard Chilli Oil
MY FOOD BAG18Ingredients
35Minutes
580Calories
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Ingredients
US|METRIC
3 SERVINGS
- 1 cup basmati rice
- 1 1/2 cups water
- 1 brown onion (finely diced)
- 2 cloves garlic (finely chopped)
- 1 1/2 Tbsp. spice mix (curry)
- 1 can chopped tomatoes
- 1/2 cup coconut cream
- 1/4 cup vegetable stock (or water)
- 1/2 head broccoli (florets cut small, stalk roughly diced)
- 1/2 button mushrooms (punnet, cut into quarters)
- 1/2 bag baby spinach leaves
- 2 Tbsp. lemon juice
- 3 eggs
- 2 tsp. butter
- 1 Tbsp. oil
- 1 tsp. black mustard seeds
- 1/2 red chilli (thinly sliced, depending on heat preference)
- 1/4 cup coriander leaves (and stalks, to serve)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol220mg73% |
| Sodium330mg14% |
| Potassium950mg27% |
| Protein17g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate70g23% |
| Dietary Fiber7g28% |
| Sugars8g |
| Vitamin A45% |
| Vitamin C190% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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