Pierce the eggs, put them in boiling water and cook for 7 – 8 minutes until waxy soft. Peel the carrots and cut into slices. Clean the spring onions, cut the white and light green diagonally into rings and sauté in hot oil.
Season with salt and pepper and sprinkle with curry powder and flour and sauté briefly. Deglaze with broth, add carrots and peas and cook uncovered for 5 minutes. Pluck and chop coriander greens, add to curry with sour cream and season with salt, pepper and a squeeze of lemon juice.
Quench the eggs, peel, halve and serve with the curry. Serve with rice.