Eggs in curry sauce with rice
easy
45 mins
45 mins
Ingredients
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 8 Eggs
- 500 g Carrots
- 3/8 l clear broth (instant)
- 1 package (300 g) frozen peas
- 1 medium onion
- 40 g Butter or margarine
- 40 g Flour
- 1 TABLESPOON Curry
- 1/4 l Milk
- 7-10 Tbsp white pepper
- 1/2 bunch Parsley
Directions
- 1
Cook the rice in boiling salted water for 20 minutes. Boil eggs hard for ten minutes. Peel, wash and slice the carrots. Bring the stock to the boil. Covered carrots and cook for eight minutes.
- 2
After about five minutes, add the frozen peas and cook them. Drain the vegetables, let them drip off and collect the broth. Peel onion and cut into fine cubes. Heat the fat in a saucepan.
- 3
Fry the diced onions in it until transparent. Sprinkle with flour and curry and sweat. Deglaze with stock and milk and bring to the boil while stirring. Season to taste with salt and pepper. Simmer at low heat for another five minutes.
- 4
Rinse the eggs with cold water, peel and halve them. Briefly heat the vegetables and eggs in the curry sauce. Wash the parsley, put something aside for garnishing. Finely chop the rest. Drain the rice and mix with the parsley.
- 5
Arrange vegetable curry in a bowl. Serve rice extra.
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