Cauliflower curry with eggs & puree

Name: Cauliflower curry with eggs & puree
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 7-10 Tbsp Salt; 4-6 Eggs (Gr. M); 1 (approx. 750 g) Cauliflower; 150 g frozen peas; 1 pack of Mashed potatoes, complete with milk; 1 TEASPOON butter/margarine; 2 packs Sauce powder "Curry sauce"; 1 TEASPOON Curry; 7-10 Tbsp ground chili; 5 TABLESPOONS Whipped cream; 7-10 Tbsp Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

7-10 Tbsp Salt
4-6 Eggs (Gr. M)
1 (approx. 750 g) Cauliflower
150 g frozen peas
1 pack of Mashed potatoes, complete with milk
1 TEASPOON butter/margarine
2 packs Sauce powder "Curry sauce"
1 TEASPOON Curry
7-10 Tbsp ground chili
5 TABLESPOONS Whipped cream
7-10 Tbsp Parsley

Directions

1
Bring 1/2 l salted water to the boil. Boil eggs for about 8 minutes until soft. Clean and wash the cauliflower, divide into florets and cook in boiling salted water for about 10 minutes
2
Boil 1/2 l water. After 6 minutes, add the peas to the cauliflower without defrosting them and cook them. Quench eggs, peel and halve. Pour the boiling water into a bowl
3
Stir the puree flakes into the hot water, add fat. Pour the sauce powder while stirring to the vegetables and simmer for about 1 minute. Add the mashed potatoes after approx.
4
Stir for 1 minute
5
Season the sauce with salt, curry and chilli, stir in the cream. Add eggs to the cauliflower curry and heat briefly. Arrange everything, garnish with parsley