Potato and carrot curry

Name: Potato and carrot curry
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Carrots; 750 g Potatoes; 2 TABLESPOONS Vegetable broth (instant); 2 Spring onions; 1 Garlic clove; 4-6 Eggs; 1/2 pot of coriander or 1 bunch of chives; 40 g butter/margarine; 2-3 TEASPOONS curry, salt, pepper; 40 g Flour; 1/4 l Milk; 3-4 Tbsp Peanut kernels

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Carrots
750 g Potatoes
2 TABLESPOONS Vegetable broth (instant)
2 Spring onions
1 Garlic clove
4-6 Eggs
1/2 pot of coriander or 1 bunch of chives
40 g butter/margarine
2-3 TEASPOONS curry, salt, pepper
40 g Flour
1/4 l Milk
3-4 Tbsp Peanut kernels

Directions

1
Clean, wash and slice the carrots. Peel, wash and chop potatoes. Bring both to the boil with a good 1/2 l water, stir in the stock. Simmer for about 10 minutes.
2
Clean and wash spring onions. Dice the white finely, cut the green into rings. Garlic peel, chop. Boil eggs hard for about 10 minutes. Wash the coriander and chop, except for something to garnish.
3
Carrots and potatoes lift out, 1/2 l broth measure. Heat the fat. Fry onion cubes, garlic and curry in it. Sweat flour in it. Stir in milk and stock and bring to the boil. Let simmer for about 5 minutes. Add coriander
4
Coarsely chop the nuts and roast them without fat. Add vegetables to the sauce. Season with salt, pepper and curry. Rinse, peel and halve the eggs. Arrange on the ragout. Sprinkle with nuts and onion rings. Garnish with rest of coriander
5
Drink: mineral water