Egg Curry Bowl

Name: Egg Curry Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 3 Tbsp. (45 mL) margarine, divided; 2 cups (500 mL) matchstick cut carrots; 2 Tbsp. (30 mL) all-purpose flour; 3 cups (750 mL) water; 1/2 cup (125 mL) 10% half and half cream; 2 Tbsp. (30 mL) Knorr ® Garam Masala Seasoning Blend; 1 Tbsp. (15 mL) Knorr Selects™ Vegetable Bouillon; 1 1/2 cups (375 mL) frozen green peas; 1 package (142 g) baby spinach leaves; 2 Tbsp. (30 mL) sesame seeds; 8 hard cooked eggs, halved; 2 cups (500 mL) cooked wild rice

The Knorr egg curry bowl recipe is a tasty way to change up your dinner routine. Check out the full cooking instructions here on our website today!

15 MINS

Cooking Time
10 MINS

Prep Time
4 People

Serves

3 Tbsp. (45 mL) margarine, divided
2 cups (500 mL) matchstick cut carrots
2 Tbsp. (30 mL) all-purpose flour
3 cups (750 mL) water
1/2 cup (125 mL) 10% half and half cream
2 Tbsp. (30 mL) Knorr ® Garam Masala Seasoning Blend
1 Tbsp. (15 mL) Knorr Selects™ Vegetable Bouillon
1 1/2 cups (375 mL) frozen green peas
1 package (142 g) baby spinach leaves
2 Tbsp. (30 mL) sesame seeds
8 hard cooked eggs, halved
2 cups (500 mL) cooked wild rice

Heat 1 Tbsp.(15 mL) margarine in large nonstick skillet over medium-high heat and cook carrots until crisp-tender, about 5 minutes. Remove and set aside.
Melt remaining 2 Tbsp. (30 mL) margarine in same skillet and cook flour, stirring, 1 minute. Whisk in water, half and half, Knorr® Garam Masala Seasoning Blend and Knorr Selects™ Vegetable Bouillon until smooth and bring to a boil.
Stir in peas and reserved carrots and cook over medium heat until vegetables are tender, about 5 minutes.
Stir in spinach and sesame seeds and top with eggs. Cook until spinach is wilted and mixture is heated through.
Serve with wild rice.