Name: Egg Curry with Mixed Vegetable Stir-Fry and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Hard-boiled Eggs; 1/4 cup Cooked Brown Rice; 2 tsp Red Lentils; 1 tsp Avocado Oil; 1/2 cup Chopped Tomato; 1/4 cup Chopped Onion; 1/2 cup Sliced Bell Peppers; 1 cup Fresh Spinach; 1/4 small Apple

Egg Curry with Mixed Vegetable Stir-Fry and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Egg Curry with Mixed Vegetable Stir-Fry and Brown Rice

Hard-boiled eggs simmered in a fragrant tomato and red lentil curry, served with stir-fried vegetables, brown rice, and fresh apple slices for a sweet, crisp finish.

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NUTRITION

Protein

18.7g

Fat

16.2g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Hard-boiled Eggs

1/4 cup Cooked Brown Rice

2 tsp Red Lentils

1 tsp Avocado Oil

1/2 cup Chopped Tomato

1/4 cup Chopped Onion

1/2 cup Sliced Bell Peppers

1 cup Fresh Spinach

1/4 small Apple

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PREPARATION

1
Place eggs in a pot, cover with water, bring to a boil, then cover and let sit for 10 minutes before peeling and halving.
2
Simmer red lentils in a small amount of water until soft and mashable to create a thick curry base.
3
Heat half the avocado oil in a skillet and sauté onions, garlic, and ginger until translucent and fragrant.
4
Add chopped tomatoes and spices like turmeric and cumin, stirring until the tomatoes break down into a thick, savory sauce.
5
Stir the cooked lentils into the tomato mixture, then gently fold in the halved boiled eggs to coat.
6
In a separate pan, heat the remaining oil and quickly stir-fry the bell peppers and spinach until just tender.
7
Serve the egg curry over the warm brown rice with the vegetable stir-fry and fresh apple slices for a crisp finish.