Curry of cauliflower, potatoes and eggs

Name: curry of cauliflower, potatoes and eggs
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 450 g solid potatoes; 6 medium sized egg; 200 g basmati rice; 600 g baking flour; 3 el traditional olive oil; 1 onion; 520 g Indian curry sauce; 15 g fresh coriander

Curry of cauliflower, potatoes, eggs, onion and rice.

Ingredients

Directions

Peel and cut the potatoes in four. Boil the potatoes in water with salt for 10 minutes.
Meanwhile, boil the eggs for 7 minutes, scare under cold water and peel them. Make 4 thin notches around the length.
Prepare the rice according to the instructions on the package.
Meanwhile, divide the cauliflower into florets and boil the cauliflower for 5 minutes. Heat the oil in a wok and fry the potatoes in 10 minutes. Brown and done.
Chop the onion coarsely and add after 7 minutes. Add the cauliflower and the eggs, add the curry sauce and mix well.
Cover the wok and cook the dish over low heat for 5 minutes. Cut the coriander roughly. Remove the wok from the heat and put almost all coriander through it.
Divide the rice over plates and add the curry. Sprinkle with the rest of the coriander.

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Nutrition

625Calories

Sodium3% DV80mg

Fat37% DV24g

Protein40% DV20g

Carbs27% DV82g

Fiber40% DV10g

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