Egg curry with almonds

Name: Egg curry with almonds
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g green beans; 7-10 Tbsp Salt; 800 g Potatoes; 1 Onion; 8 Eggs (size M); 25 g flaked almonds; 1/2 bunch Parsley; 1 can(s) (212 ml) Vegetable corn; 30 g Butter or margarine; 1-2 TEASPOONS Curry; 30 g Flour; 400 ml Vegetable broth (instant); 100 g Whipped cream; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g green beans
7-10 Tbsp Salt
800 g Potatoes
1 Onion
8 Eggs (size M)
25 g flaked almonds
1/2 bunch Parsley
1 can(s) (212 ml) Vegetable corn
30 g Butter or margarine
1-2 TEASPOONS Curry
30 g Flour
400 ml Vegetable broth (instant)
100 g Whipped cream
7-10 Tbsp white pepper
7-10 Tbsp Sugar
7-10 Tbsp Parsley

Directions

1
Clean, wash and cut the beans into thirds. Pour into boiling salted water and cook for 15-18 minutes. Peel, wash, halve or quarter potatoes. Put them into a pot with salted water, bring to the boil and cook for about 20 minutes.
2
Peel onion and chop very finely. Put eggs in boiling water and cook for 8-9 minutes. Then drain the eggs, quench them and remove the shell. Halve eggs. Meanwhile roast almonds in a pan without fat until golden brown.
3
Remove from the pan and set aside. Wash parsley, dab dry and chop finely. Pour the corn into a sieve and drain. Heat the fat in a pot, fry the onion in it until transparent, dust with curry and flour.
4
Sauté and gradually deglaze with stock and cream, stirring constantly. Bring to the boil, simmer for 1 minute while stirring. Season to taste with salt, pepper and sugar. Add corn, beans and eggs, heat up again briefly.
5
Drain the potatoes and sprinkle with parsley. Sprinkle parsley potatoes and egg curry with almonds and arrange parsley garnished on plates. Add the rest of the egg curry garnished with parsley in a separate bowl.