Lunch & dinner
Anda curry with basmati
- Lunch & dinner
- South Asian
- 30 min hands-on
- Vegetarian
- Halal
Ingredients
One standard portion
- 135g liquid egg whites, scrambled into the masala
- 80g basmati rice (dry weight)
- 5g rapeseed oil (1 tsp)
- 2 eggs, boiled and halved
- 120g tomatoes
- 50g onion
Season as the method describes. Spices, salt, lemon and water aren’t weighed or counted below.
Per portion
- Calories
- 578kcal
- Protein
- 36g
- Carbs
- 73g
- Fat
- 16g
Added up from each ingredient’s typical values per 100g. A standard portion is this meal’s share of a 2,000 kcal day.
Method
Cook the onion in the oil until golden; add tomato, ginger, garlic and garam masala.
Stir the egg whites through the masala until set, then add the halved eggs.
Serve over the rice.
In a plan
This is one of the dishes our plans cook from, and plans serve it for lunch or dinner, or as the iftar meal in Ramadan. There, the liquid egg whites, scrambled into the masala, basmati rice (dry weight) and rapeseed oil are weighed out to your own numbers; everything else stays as written.
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General guidance, not medical advice. Please check with your doctor if you have a medical condition, are pregnant, or are new to exercise. Check every ingredient against your own allergies.