Vegetable curry with feta cheese & egg

Name: Vegetable curry with feta cheese & egg
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2-3 Carrots (approx. 300 g); 1 (approx. 1 kg) Cauliflower; 500 g Broccoli; 1 yellow pepper; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 750 g Potatoes; 4 Eggs; 2 medium-sized onions; 1-2 Garlic cloves; 30 g Peanut kernels; 2-3 TABLESPOONS Oil; 40 g Wheat flour (Type 550); 1 TABLESPOON Curry; 1/8 l Milk; 100 g Whipped cream; 75 g Sheep's cheese

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2-3 Carrots (approx. 300 g)
1 (approx. 1 kg) Cauliflower
500 g Broccoli
1 yellow pepper
7-10 Tbsp Salt
7-10 Tbsp white pepper
750 g Potatoes
4 Eggs
2 medium-sized onions
1-2 Garlic cloves
30 g Peanut kernels
2-3 TABLESPOONS Oil
40 g Wheat flour (Type 550)
1 TABLESPOON Curry
1/8 l Milk
100 g Whipped cream
75 g Sheep's cheese

Directions

1
Peel or clean and wash the vegetables. Cut carrots into slices. Cut cauliflower and broccoli into florets. Peel coarse broccoli stems and cut into small pieces. Chop paprika roughly. Cover and cook cauliflower in 3/4 l salted water for about 15 minutes. Add broccoli, carrots and bell peppers after about 5 minutes and cook.
2
Peel, wash and roughly dice the potatoes. Cover and cook in little salted water for about 15 minutes. Then drain
3
Boil the eggs for about 8 minutes until soft. Peel and finely chop onions and garlic
4
Drain the vegetables and collect the vegetable water. Roast the peanuts without fat, remove. Fry onions and garlic in hot oil until translucent. Sweat flour and curry in it. Deglaze with 600 ml vegetable water, milk and cream. Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and curry. Heat vegetables and potatoes in it
5
Cheese crumbles. Peel eggs, cut in half. Serve with the vegetable curry. Sprinkle with peanuts and cheese