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Coconut curry pan with sweet potatoes and egg

Coconut curry pan with sweet potatoes and egg

Preparation time:
25 min
Difficulty level:

Nutritional values:

55 g
15 g
40 g


Carrots, carrots (fresh)Carrots, carrots (fresh)1 (60 g)
Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil 1 Tablespoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Onion (fresh)Onion (fresh)½ (50 g)
Sweet potatoes (fresh)Sweet potatoes (fresh)½ (155 g)
Garlic (fresh)Garlic (fresh)1 ¾ (5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Curry powderCurry powder 1 Pinch(s)
Coconut milk (canned, creamy)Coconut milk (canned, creamy) 150 ml
Vegetable brothVegetable broth 1 Tablespoon


Step 1:
Put on a small pot with water. Hard boil the egg for 8-9 min.
Step 2:
Chop bell bell pepper, carrots, sweet potato and onion. Put onion and pressed garlic in a pot. Fry lightly at medium temperature.
Step 3:
In the pot now pour the coconut milk, sweet potatoes and carrots. Bring to a boil over medium heat and simmer for 5 min. Season with curry, salt and broth. Add bell bell pepper and continue to simmer until sweet potatoes are tender. Peel and quarter the egg and serve together with the curry.

Macronutrient distribution:

The recipe Coconut curry pan with sweet potatoes and egg is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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