Indian style egg ragout

Name: Indian style egg ragout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Rice (e.g. basmati); 7-10 Tbsp salt, white pepper; 6-8 eggs, 600 g carrots; 1 TEASPOON oil, approx. 1 teaspoon curry; 1/2 TEASPOON Vegetable broth; 150 g frozen peas; 300 g Cream-Yoghurt; 1 TEASPOON Cornstarch; 1 pinch Sugar; 7-10 Tbsp Coriander or flat-leaf parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Rice (e.g. basmati)
7-10 Tbsp salt, white pepper
6-8 eggs, 600 g carrots
1 TEASPOON oil, approx. 1 teaspoon curry
1/2 TEASPOON Vegetable broth
150 g frozen peas
300 g Cream-Yoghurt
1 TEASPOON Cornstarch
1 pinch Sugar
7-10 Tbsp Coriander or flat-leaf parsley

Directions

1
Put rice in 1/2 l boiling salted water, cover and let it swell for about 20 minutes (Basmati: 12-15 minutes). Boil eggs hard for about 10 minutes. Rinse cold and peel
2
Peel, wash and slice the carrots. Fry carrots in hot oil. Sprinkle with curry and sauté. Deglaze with 100 ml water, stir in broth and bring to the boil. Add peas, cover and steam for 6-8 minutes.
3
Mix yoghurt and starch until smooth. Stir into the vegetables. Season to taste with salt, pepper, sugar and possibly curry. Coarsely chop half of the eggs and fold into the vegetables. Heat everything briefly
4
Halve the remaining eggs. Arrange the egg ragout with rice, garnish with egg halves and possibly with coriander
5
Yoghurt does not flocculate when heated if you mix it with cornstarch beforehand. Heat yoghurt sauce briefly, do not cook for long