Cauliflower curry ragout with egg

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Boil the eggs in boiling water for about 10 minutes until hard and quench them cold. Meanwhile clean and wash the cauliflower and leek. Divide the cauliflower into florets. Cut the leek into slices. Peel and chop the carrots.

2. 2

   Cook the cauliflower in boiling salted water for about 15 minutes. Add the leek and carrots about 5 minutes before the end of the cooking time and cook with them. Peel and finely chop the onion. Heat the oil in a pot and sauté the onion. Drain the vegetables, collect the cooking water and measure 1/2 litre. Deglaze onions with vegetable stock and bring to the boil. Add sauce powder while stirring and simmer for about 1 minute at low heat. Peel and halve eggs. Add vegetables and eggs to the sauce, fold in and warm up again briefly.

3. 3

   Deglaze onions with vegetable stock and bring to the boil. Add sauce powder while stirring and simmer for about 1 minute at low heat. Peel and halve eggs. Add vegetables and eggs to the sauce, fold in and warm up again briefly. Quench with salt and pepper. Place the ragout in a bowl and serve garnished with parsley as desired

Nutrition Facts

KCAL
340 kcal

CARBS
12 g

FATS
22 g

PROTEINS
23 g