Curry - Peas, Egg and Ricotta

Name: Curry - Peas, Egg and Ricotta
Cuisine: Asian, Indian
Ingredients: 4 eggs hard boiled; 1/2 tsp kurkuma; 1 large onion (diced); 250 g ricotta (one small tub); 1 bayleaf; 3 cloves garlic, minced; 1,5 tsp dried coriander; 1,5 tsp garam masala; 1/2 tsp chili powder; 200 g chopped tomatoes; 1 tbsp tomato puree; 200 g frozen peas; 1 Tbsp yoghurt

6 steps

Updated at: Tue, 23 Jul 2024 18:57:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories471.6 kcal (24%)

Total Fat23.8 g (34%)

Carbs37.9 g (15%)

Sugars9 g (10%)

Protein28.8 g (58%)

Sodium522.6 mg (26%)

Fiber7.4 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

½ tspkurkuma

250gricotta

1 ½ tspdried coriander

1 ½ tspgaram masala

½ tspchili powder

200gchopped tomatoes

1 Tbsptomato puree

200gfrozen peas

1 Tbspyoghurt

Instructions

Eggs

Step 1

Peel the boiled eggs and cover them in kurkuma. Heat some oil in a pan and fry the eggs for 2+ minutes on all sides

Ricotta

Step 2

1. Preheat the oven to 160 C

Step 3

2. Cut the ricotta in slices of 3 cm and bake on a baking tray for 25 minutes.

Step 4

3. Cut into 1 cm cubes

Curry

Step 5

1. Add the onion and garlic to the pan with leftover oil and kurkuma and fry. Add the bayleaf, coriander, garam masala and chili powder and heat.

Step 6

2. Add the tomatoes, tomato puree and 1,25 dL water. Cook at least 5 min with a lid on. Add the peas, salt and yoghurt and combine well. Also add the eggs back and cook for at least 5 minutes more. Serve with the baked ricotta, rice and optionally fresh coriander.