Curried egg ragout

Name: Curried egg ragout
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 125 g Sweet peas; 2 small red peppers; 350 g Carrots; 250 g Long grain rice; 7-10 Tbsp Salt; 8 Eggs (size M); 40 g Butter or margarine; 40 g Flour; 1-2 TEASPOONS Curry Powder; 350 ml Milk; 1/2 bunch Coriander; 7-10 Tbsp Pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

125 g Sweet peas
2 small red peppers
350 g Carrots
250 g Long grain rice
7-10 Tbsp Salt
8 Eggs (size M)
40 g Butter or margarine
40 g Flour
1-2 TEASPOONS Curry Powder
350 ml Milk
1/2 bunch Coriander
7-10 Tbsp Pepper

Directions

1
Wash and clean the sugar snap peas. Halve, clean and wash the peppers. Peel and wash the carrots. Chop the bell peppers and carrots. Prepare rice in boiling salted water according to package instructions.
2
Boil 750 ml water and season with a little salt. Blanch the carrots and peppers in the boiling salted water for 3-4 minutes. Add sugar snap peas after 1-2 minutes. Remove the vegetables from the water and rinse in cold water.
3
Measure out 400 ml of the vegetable stock. Put eggs in boiling water. Cook for 8-9 minutes and rinse with cold water. Melt the fat in a pot. Stir in flour and curry powder and sweat briefly.
4
Stirring, first add the milk, then the vegetable stock. Simmer the sauce while stirring for 1-2 minutes. Wash the coriander, shake dry and chop the leaves coarsely. Drain the eggs, rinse under cold water, peel and halve.
5
Add vegetables and coriander to the sauce and season with salt, pepper and possibly curry. Drain the rice. Arrange the eggs on the curry and serve with the rice.