Carrot-potatoe curry with eggs

Name: Carrot-potatoe curry with eggs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Carrots; 500 g Potatoes; 3/4-1 l Vegetable broth (instant); 2 Spring onions; 1 Garlic clove; 1 potty Coriander green; 50 g Butter or margarine; 1-2 TABLESPOONS spicy curry; 40 g Flour; 1/4 l Milk; 6 Eggs; 50 g Peanut kernels

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Carrots
500 g Potatoes
3/4-1 l Vegetable broth (instant)
2 Spring onions
1 Garlic clove
1 potty Coriander green
50 g Butter or margarine
1-2 TABLESPOONS spicy curry
40 g Flour
1/4 l Milk
6 Eggs
50 g Peanut kernels

Directions

1
Clean, wash and cut the carrots into thick slices. Peel, wash and dice the potatoes. Bring both to the boil in the stock and cook for about 10 minutes. In the meantime clean and wash spring onions.
2
Dice the white parts, cut the greens into fine rings. Peel the garlic and press it through a garlic press. Wash the coriander, dab dry and chop, except for a little to garnish. Drain the vegetables and potatoes, collect the vegetable stock and measure 1/2 litre.
3
Heat the fat in a saucepan and sauté the white onion cubes, garlic and curry. Add flour and sweat. Add milk and vegetable stock while stirring, add chopped coriander and bring to the boil.
4
Let simmer for about 5 minutes. In the meantime, boil the eggs in boiling water for about 10 minutes until hard. Coarsely chop the peanuts and roast them in a dry pan. Add vegetables to the hot sauce and season with salt, curry and possibly cayenne pepper.
5
Rinse the eggs cold, peel and halve them. Put vegetable curry and egg halves in a bowl and sprinkle with peanuts and spring onion rings. Serve garnished with coriander.