Vegetable Quail Egg Curry

Name: Vegetable Quail Egg Curry
Total time: 20 min
Yield: 956 g
Ingredients: Korean Frozen Mixed Vegetables for Fried Rice 200 g; 3-Day Aged Mild Spicy Curry Block 50 pack; Boiled Quail Eggs 200 pcs; Water (bottled) 500 cup; Chili Powder 3 spoon; Black Pepper 3 g

Cook 20 min Difficulty EASY 669 kcal

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Ingredients

Main ingredients

Korean Frozen Mixed Vegetables for Fried Rice 200 g
3-Day Aged Mild Spicy Curry Block 0.5 pack
Boiled Quail Eggs 20 pcs

Seasonings/Sauce

Water (bottled) 500 cup
Chili Powder 3 spoon
Black Pepper 3 g

Nutrition summary

Carbohydrates 47.94 g 29%

Protein 31.44 g 19%

Fat 38.83 g 52%

Serving size 956g

Cooking steps

1

Cut the vegetables (carrot, potato, onion) into bite-sized pieces.
2

Peel the quail eggs.
3

Heat oil in a pot and sauté the onions.
4

Add the potatoes and carrots and stir-fry together.
5

Pour in water and bring to a boil.
6

When the vegetables are cooked, add curry powder and simmer while stirring.
7

Add the quail eggs and boil once more.
8

Transfer the finished curry to a bowl.

Vegetable Quail Egg Curry

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