Cauliflower curry with eggs

Name: Cauliflower curry with eggs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g frozen peas; 6 Eggs; 1 (approx. 1 kg) Cauliflower; 7-10 Tbsp Salt; 2 packs "Delicious curry sauce"; 7-10 Tbsp crushed, dried chillies; 50 g Whipped cream; 1/4 l Milk; 1 pack of Mashed potatoes (4 portions); 1 TEASPOON Butter or margarine; 7-10 Tbsp Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g frozen peas
6 Eggs
1 (approx. 1 kg) Cauliflower
7-10 Tbsp Salt
2 packs "Delicious curry sauce"
7-10 Tbsp crushed, dried chillies
50 g Whipped cream
1/4 l Milk
1 pack of Mashed potatoes (4 portions)
1 TEASPOON Butter or margarine
7-10 Tbsp Parsley

Directions

1
Defrost the peas. Boil the eggs for about 8 minutes until they are waxy, rinse with cold water, peel and halve them. In the meantime, clean and wash the cauliflower, divide into small florets and cook in 1/2 litre boiling salted water for about 8 minutes. Add peas. Stir in sauce powder and cook for about 1 minute. Season with salt and crushed chilli. Refine with cream.
2
Add egg halves to the sauce. For the puree bring 1/2 litre of water to the boil. Remove from the heat and add milk. Stir in puree flakes and add fat. Stir again after 1 minute. Arrange cauliflower curry and puree on plates. Serve garnished with parsley if desired