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Egg Curry Bowl

  • Cooking Time

    mins
  • Difficulty

  • Recipe Makes

  • Prep time

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  • Recipe Makes

Nutritional information

 

Amount per serving

Calories430
Total Fat21g
Saturated Fat7g
Trans Fat0.1g
Cholesterol385mg
Sodium850mg
Total Carbs40g
Dietary Fiber8g
Sugars7g
Protein23g
Calcium200mg
Iron6mg
Potassium400mg
  • 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
  • 1 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.<BR>
  • 2 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.<BR> </