Curry vegetable eggs

Name: Curry vegetable eggs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 8 Eggs; 2 medium-sized onions; 2 medium-sized carrots; 3 Spring onions; 2 TABLESPOONS Butter or margarine; 1-2 TABLESPOONS Curry Powder; 2 TABLESPOONS Flour; 100 g Whipped cream; 1 TABLESPOON Instant vegetable stock; 150 g frozen peas; 7-10 Tbsp Pepper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
8 Eggs
2 medium-sized onions
2 medium-sized carrots
3 Spring onions
2 TABLESPOONS Butter or margarine
1-2 TABLESPOONS Curry Powder
2 TABLESPOONS Flour
100 g Whipped cream
1 TABLESPOON Instant vegetable stock
150 g frozen peas
7-10 Tbsp Pepper

Directions

1
Soak the rice in a good 400 ml of boiling salted water for about 20 minutes. Boil the eggs for about 8 minutes until soft. Peel and finely dice onions. Peel and wash the carrots, cut them in half lengthwise and cut them into slices at an angle. Clean and wash spring onions and cut into thin rings.
2
Heat the fat in a wide pot. Steam onions in it until translucent. Add carrots and steam for 2-3 minutes. Dust everything with curry and flour and sauté briefly. Deglaze with 1/2 litre water and cream. Bring to the boil, stir in broth. Add peas and 2/3 of the spring onions. Simmer everything for about 5 minutes. Drain eggs, quench and peel. Season sauce with salt and pepper.
3
Add peas and 2/3 of the spring onions. Simmer everything for about 5 minutes. Drain eggs, quench and peel. Season sauce with salt and pepper. Add the eggs and heat them up. Serve everything. Sprinkle with the rest of spring onions