Egg curry ragout

Name: Egg curry ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Potatoes; 7-10 Tbsp Salt; 6 Eggs (size M); 500 g Broccoli; 2 packages Sauce powder "Curry sauce"; 7-10 Tbsp Pepper; 30 g unsalted peanuts

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Potatoes
7-10 Tbsp Salt
6 Eggs (size M)
500 g Broccoli
2 packages Sauce powder "Curry sauce"
7-10 Tbsp Pepper
30 g unsalted peanuts

Directions

1
Peel, wash and roughly dice the potatoes. Cook in salted water for about 15 minutes. Prick the eggs and boil them for about 6 minutes until they are soft. Drain and chill. Clean and wash the broccoli and divide into small florets.
2
Peel and chop the stems. Bring 1/2 litre salted water to the boil and cook the broccoli in it for about 5 minutes. Remove the broccoli with a skimmer and drain. Cool the broccoli water slightly and stir in the sauce powder with a whisk.
3
Bring to the boil and simmer while stirring for about 1 minute. Season to taste with salt and pepper. Roast peanuts in a pan without fat until golden brown. Take out and let cool down. Drain the potatoes. Peel and halve eggs.
4
Add the broccoli, potatoes and egg halves to the curry sauce and warm it up. Sprinkle peanuts on top and season to taste again if necessary. Arrange in a bowl and serve.