Vegetable Curry with Egg

(122 votes)
Total Time Icon
Total time: 30 min
Preparation Time Icon
Prep time: 30 min
Yield Icon
Enough for 2 people

🍓 Ingredients

150 grams Carrots
2 Eggs
1 tablespoon Oil
  Lemon juice
2 Spring onions
2 teaspoons Flour
  Salt and pepper
300 milliliters Vegetable stock
150 grams Peas (frozen)
2 teaspoons Curry powder
6 stems Coriander greens
  Lemon juice
1 tablespoon Sour cream

🍽 Instructions

Pierce the eggs, put them in boiling water and cook for 7 Р8 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 saut̩ 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.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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