Potato curry with poached egg

Name: Potato curry with poached egg
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 1 kg Potatoes; 1 TABLESPOON Butter or margarine; 2 TABLESPOONS Curry Powder; 500 ml Vegetable broth; 1 walnut-sized piece of fresh ginger; 1 Tomato; 7-10 Tbsp Salt; 100 ml Vinegar; 4 Eggs (size M); 8 Stem(s) Coriander

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
1 kg Potatoes
1 TABLESPOON Butter or margarine
2 TABLESPOONS Curry Powder
500 ml Vegetable broth
1 walnut-sized piece of fresh ginger
1 Tomato
7-10 Tbsp Salt
100 ml Vinegar
4 Eggs (size M)
8 Stem(s) Coriander

Directions

1
Peel and finely chop the onion. Peel, wash and dice the potatoes. Heat the fat in a saucepan. Sauté diced onions in the fat until translucent. Add potato cubes and sprinkle with curry. Deglaze with stock, bring to the boil and cook for about 15 minutes in a closed saucepan, turning occasionally. Peel ginger and dice very finely. Season potatoes with ginger
2
Clean, wash and halve the tomato, remove the seeds and cut the flesh into fine cubes. Meanwhile boil up 1 litre of salt water and vinegar. Beat the eggs in 4 cups and carefully slide them into the vinegar water. Cook at low heat for about 4 minutes. Wash the coriander, shake dry and pluck the leaves from the stems, except for a little garnish.
3
Add tomato cubes to the curry and stir in. Arrange curry and 1 egg in each plate. Sprinkle with coriander leaves and garnish with coriander