AI: end result may differ
Ingredients
1
carrots
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11 coconut milk
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100ml100ml curry sauce
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6 Tsp6 Tsp edamame
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50g50g egg
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22 onion
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¼
red bell pepper
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50g50g rice
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63g63g sesame seeds
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1 Tsp1 Tsp spinach
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½ hand
sunflower oil
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5ml5ml water
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5 Tsp5 Tsp
Total calories
0 kcal
Carbs
0g
Proteins
0g
Fats
0g
Rice with vegetable curry, coconut milk, and egg
25 minutes
•••Steps
Cook the rice according to the package instructions in lightly salted water and drain. Meanwhile, hard-boil the eggs, rinse them under cold water, peel them, and halve them lengthwise.
Slice the onion into half-rings and the carrots into thin sticks. Remove the seeds and membranes from the red bell pepper and cut into strips. Heat the sunflower oil in a pan and cook the onion until translucent.
Add the curry sauce, coconut milk, and water and bring to a boil while stirring. Add the carrots, red bell pepper strips, and edamame and let them warm through gently.
Let the spinach wilt in the sauce. Divide the rice among bowls, spoon the curry over it, and finish with the eggs and sesame seeds. Enjoy!
