This recipe is a quick and easy way to add vegetables to your child’s lunch. It tastes great with hot sauce! The best part of this dish is that it can be made in advance and stored for up to three days. That means if you’re planning ahead, you won’t have any problem packing a healthy meal the night before school or work.
The ingredients are simple, including rice flour, onion, green beans, carrots and eggs. This dish will surely fill them up until their next meal!
prep: 45 mins, cook: 20 mins, total: 65 mins, Servings: 4, Yield: 4 servings
¼ cup curry powder, divided
3 cloves garlic, minced
4 eggs, beaten
3 tablespoons vegetable oil, divided
4 scallions, sliced into 1/2-inch pieces
1 tablespoon minced ginger
3 cups chopped paratha (Indian flatbread)
5 small carrots, cut into matchstick-size pieces
1 red onion, chopped
2 teaspoons soy sauce, divided
1 cup chopped cabbage
salt and ground black pepper to taste
2 tablespoons chili powder, divided
Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Add eggs; cook and stir until scrambled and dry, about 5 minutes. Remove from heat.
Heat remaining 2 tablespoons vegetable oil in a deep skillet over medium heat. Stir in onion, garlic, and ginger; cook and stir frequently until onions are nearly translucent, about 5 minutes. Add carrots; cook and stir until carrots are nearly tender but still crunchy, 7 to 8 minutes.
Stir cabbage and scallions into the skillet; add 1 teaspoon soy sauce. Sprinkle 2 tablespoons curry powder and 1 tablespoon chili powder over the vegetable mixture; stir until coated. Turn stove top temperature to low.
Mix eggs and paratha into the vegetable mixture. Stir in remaining soy sauce, curry powder, and chili powder; stir until coated. Cook until flavors combine, about 3 minutes. Season with salt and pepper.
Per Serving: 419 calories; protein 16.1g; carbohydrates 51.3g; fat 18.6g; cholesterol 171.2mg; sodium 576.8mg.