Eggs in curry sauce with fresh vegetables

Name: Eggs in curry sauce with fresh vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 2 Onions; 2 Carrots; 3 Spring onions; 200 g Long grain rice; 8 Eggs; 2 TABLESPOONS butter/margarine; 1-2 TABLESPOONS Curry; 2 TABLESPOONS Flour; 100 g Whipped cream; 1-2 TEASPOONS Vegetable broth; 150 g frozen peas

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
2 Onions
2 Carrots
3 Spring onions
200 g Long grain rice
8 Eggs
2 TABLESPOONS butter/margarine
1-2 TABLESPOONS Curry
2 TABLESPOONS Flour
100 g Whipped cream
1-2 TEASPOONS Vegetable broth
150 g frozen peas

Directions

1
Bring 1/2 l water and 1/2 tsp salt to the boil. Peel and chop the onions. Clean and wash carrots and spring onions. Cut carrots lengthwise into halves and slices, cut spring onions into rings
2
Cover the rice and cook it in boiling salted water at low heat for about 20 minutes. Boil eggs for about 8 minutes. Fry onions in hot fat. Steam carrots and 2/3 spring onions for about 2 minutes
3
Sprinkle curry and flour over the vegetables and sauté while stirring. Stir in 1/2 l water, cream and stock, bring to the boil. Add peas and simmer for 3-4 minutes and season to taste
4
Quench the eggs, peel and halve them. Add to the sauce. Arrange everything and sprinkle with the remaining spring onions