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Egg and Baked Bean Curry

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

14.1g

Energy (kJ)

1046kJ

Energy (kcal)

250kcal

Carbohydrate incl. fibre (g)

29.2g

Carbohydrate excl. fibre (g)

22.9g

Sugar (g)

11.8g

Fibre (g)

6.3g

Fat (g)

10.3g

Saturated fat (g)

2.6g

Unsaturated fat (g)

6.8g

Monounsaturated fat (g)

5.0g

Polyunsaturated fat (g)

1.8g

Trans fat (g)

0.0g

Cholesterol (mg)

219mg

Sodium (mg)

449mg

Salt (g)

1.12g

Vitamin A (IU)

1003IU

Vitamin C (mg)

29.6mg

Calcium (mg)

92mg

Iron (mg)

3.06mg

Potassium (mg)

561mg

Total

56.5g

4182kJ

1000kcal

117.0g

91.6g

47.1g

25.4g

41.1g

10.3g

27.4g

20.1g

7.3g

0.1g

874mg

1796mg

4.49g

4012IU

118.6mg

369mg

12.25mg

2244mg

  • 1 tbsp cooking oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 tbsp Rajah mild & spicy curry powder
  • 1 tbsp Robertsons chicken Spice
  • 2 tomatoes, chopped
  • 1 tin baked beans in tomato sauce
  • cups water (½ cup)
  • 4 eggs, boiled, peeled and cut into quarters
  • 2 tbsp Knorr brown onion Soup