Directions:
- Chop up all the vegetables into bite-size pieces.
- Put them in a pan with enough water to cover and bring to the boil.
- Add the spices, stock cube, seasoning, puree and spread.
- Let simmer for about 40 minutes.
- During the last twenty minutes or so, hard-boil the eggs.
- If necessary, evaporate any excess water on the vegetables .
- When all cooked, shell the eggs and put them on top of the curry to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.14 Kcal (323 kJ) | ||
| Calories from fat | 34.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.79g | 6% | |
|---|---|---|---|
| Cholesterol | 110.77mg | 37% | |
| Sodium | 385.36mg | 16% | |
| Potassium | 220.89mg | 5% | |
| Total Carbs | 6.89g | 2% | |
| Sugars | 3.1g | 12% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 4.57g | 9% | |
| Vitamin C | 5.1mg | 8% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.6mg | 4% | |
| Calcium | 41.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 71.51 Kcal (299 kJ) | ||
| Calories from fat | 31.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 6% | |
|---|---|---|---|
| Cholesterol | 102.68mg | 37% | |
| Sodium | 357.21mg | 16% | |
| Potassium | 204.76mg | 5% | |
| Total Carbs | 6.38g | 2% | |
| Sugars | 2.88g | 12% | |
| Dietary Fiber | 1.82g | 8% | |
| Protein | 4.23g | 9% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.6mg | 4% | |
| Calcium | 38.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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