Egg Curry

Cook 5 min Difficulty EASY 448 kcal
#curry #egg dish #easy one-bowl meal #Japanese curry #homemade #one-dish recipe #lunchbox #kids' side dish #brunch #lunch menu
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Ingredients
Main ingredients
  • water (bottled) 100 ml
  • milk 200 200 g
  • slightly spicy curry powder 30 g
  • 2 eggs 1 serving
  • half an onion 1 serving
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates 36.1 g 32%
Protein 21.8 g 20%
Fat 23.86 g 48%
Serving size 480g
Cooking steps
  1. 1

    Slice half an onion and sauté in olive oil. When the onion becomes translucent, add 200 ml of milk, 100 ml of water, and 3 tablespoons of curry powder. Stir until it thickens slightly, then add 2 eggs and mix. Once the eggs are cooked, serve the mixture over rice.

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