Vegetable curry with waxy soft eggs

Name: Vegetable curry with waxy soft eggs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 big onion; 750 g Potatoes; 1 TABLESPOON Oil; 1-2 TEASPOONS yellow curry paste; 1 can (400 ml) Coconut milk; 1 tin(s) (400 g each) chunky tomatoes; 3-4 Tbsp Soy sauce; 6 Eggs; 1 collar Coriander; 2 TABLESPOONS Mango chutney

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

This vegetarian Happy-Meal is refined with spicy curry paste and served on top with 7-minute eggs.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 big onion
750 g Potatoes
1 TABLESPOON Oil
1-2 TEASPOONS yellow curry paste
1 can (400 ml) Coconut milk
1 tin(s) (400 g each) chunky tomatoes
3-4 Tbsp Soy sauce
6 Eggs
1 collar Coriander
2 TABLESPOONS Mango chutney

Directions

1
Peel and finely chop the onion. Peel, wash and roughly dice the potatoes. Heat oil in a pot. Add onion and fry until transparent. Stir in curry paste. Fry the potatoes briefly. Deglaze with coconut milk. Add tomatoes. Season with 3 tbsp soy sauce and simmer for approx. 30 minutes, stirring occasionally.
2
Boil the eggs in boiling water for about 7 minutes until soft. In the meantime, wash the coriander, shake dry, pluck the leaves and, except for a few for garnishing, chop finely. Drain eggs, quench and peel.
3
If necessary, dilute the vegetable curry with approx. 100 ml water at the end. Stir in mango chutney. Season curry with soy sauce. Halve the eggs and arrange on the curry. Sprinkle with coriander and garnish.