Lentil, Mushroom And Egg Curry Recipe

Vegetarians rejoice! This lentil, mushroom and egg curry is the unqualified dinner for considering you want something hearty and warming.

The ingredient of Lentil Mushroom And Egg Curry Recipe

• 4 coles australian free range eggs
• 1 tsp olive oil
• 1 brown onion halved sliced
• 200g brown cup mushrooms quartered
• 1 3 cup 100g korma curry bonding agent
• 400g can diced tomatoes
• 165ml coconut milk
• 2 tsp vegetable collection store powder
• 2 x 400g cans lentils rinsed drained
• 60g pkt coles australian baby spinach
• 450g pkt microwavable basmati rice

The Instruction of lentil mushroom and egg curry recipe

• bring a saucepan of water to the boil go to the eggs and cook for 7 mins for semi soft yolks or until cooked to your liking refresh frozen cold water
• meanwhile heat the oil in a large saucepan beyond medium heat cook the onion for 2 mins or until onion softens add mushroom cook for 3 mins or until tender add the curry glue gum and cook stirring for 1 min or until aromatic
• go to the tomato coconut milk and accretion powder to the mushroom join up in the pan demonstrate to combine stir up in the lentils bring to a simmer increase be credited with spinach and protest to combine separate from heat
• while the mushroom union is cooking heat the rice in the microwave following packet directions
• peel each egg and cut in half divide the rice and lentil mixture evenly in the course of serving bowls pinnacle next egg

Nutritions of Lentil Mushroom And Egg Curry Recipe

calories: 633 828 calories
calories: 22 grams fat
calories: 10 grams saturated fat
calories: 72 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 29 grams protein
calories: n a
calories: 604 milligrams sodium
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calories: nutritioninformation