Curried potatoes with egg & green beans
Curried potatoes with egg & green beans
310kcal Per person
14g Protein
36g Carbs
12g Fat
12g Fiber
Ingredients
- ¼ pound potato (114 g)
- 1 egg
- 7 ounces green beans (frozen) (196 g)
- ½ onion
- 1 clove garlic (5 g)
- ½ chili pepper
- 1 tomato
- ½ tablespoon olive oil (8 ml)
- 1 teaspoon curry powder (2 g)
- ½ teaspoon turmeric (1 g)
- ½ teaspoon ground cumin (1 g)
- 1 pinch chili powder (1 g)
- 2 fluid ounces water (60 ml)
- ¼ cube vegetable bouillon
Preparing this recipe
- Peel the potatoes and cut them into large pieces. Put the potatoes in a pan with water, bring to a boil and cook for about 10 minutes until tender. Cook the egg with the potatoes for the first 8 minutes, then carefully remove it from the pan, cool it under cold water and peel the egg. Drain the potatoes afterward.
- Add the green beans to a pan with plenty of water and cook for about 6 minutes until tender.
- Meanwhile, finely chop the onion and mince the garlic clove. Finely chop the red pepper and dice the tomato.
- Heat the oil in a pan. Sauté the onion and red pepper for 3 minutes, then add the garlic and cook for another minute. Add the tomato, curry powder, turmeric, cumin and chili powder and cook for another minute. Add the water to the pan and crumble the bouillon cube over it. Let it simmer on low heat for 8 minutes. If needed, add a dash more water. Season with pepper to taste.
- Cut the egg into quarters. Stir the potatoes and egg into the curry mixture, gently mixing everything together. Heat through for another minute.
- Serve the curried potatoes with egg on a plate alongside the green beans.
Tip van FitChef
Serve with sambal or Sriracha if you like it spicy.
