LunchGluten-free
Egg Curry with Rice
Boiled eggs simmered in a spiced tomato gravy with rice.
- Calories
- 720
- kcal per serving
- Protein
- 28 g
- per serving
- Time
- 25 min
- 10 prep · 15 cook
- Makes
- 1 serving
- about 565 g each
Ingredients
- 3Boiled eggs, peeled
- 200 gCooked rice, warm, freshly cooked
- 1 mediumOnion, finely chopped unless the method says sliced
- 150 gTomato puree, plain, unsweetened puree
- 1 tspCurry powder
- 1 tbspOil
- 1/4 tsp, or to tasteSalt
- as specified in the instructionsWater
Contains: egg.
Method
- Heat the oil in a pan over medium heat. Add the chopped onion and cook for 4 minutes until golden.
- Stir in the tomato puree and curry powder. Cook for 5 minutes, stirring occasionally, until the gravy thickens and darkens.
- Add 100ml water, cover, and simmer for 5 minutes to let the flavors develop.
- Halve the boiled eggs and gently place them into the gravy, cut side up, then simmer uncovered for 3 to 4 minutes to warm through without overcooking the yolks.
- Season with salt and serve over the warm cooked rice.
Log it in GymTribe
Egg Curry with Rice is in the GymTribe food catalog. Find it on the Foods screen, check the recipe and log a serving to your day in a tap.
