Try this Spiced egg & lentil curry recipe, or contribute your own.
Suggest a better descriptionAdd lentils, onions, tomatoes and water to cover, simmer 20min.
Saute garlic, chilli, ginger, coriander and cumin, add to the lentils with spinach and 120ml water, simmer 10min.
Soft boil the eggs. Peel. Fry with paprika and tumeric.
Cut in half and serve over curry.
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Serving Size: 1 Serving (512g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 323 | ||
Calories from Fat: 28 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 306.9mg | 11 % | |
Potassium 1385.1mg | 36 % | |
Total Carbohydrate 53.3g | 16 % | |
Dietary Fiber 17.4g | 70 % | |
Sugars, other 35.8g | ||
Protein 22.9g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 323
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