Curry with pumpkin sauce, green beans and egg
Mild curry of free-range chicken breast strips, garlic, curry paste, carrots, leeks, base vegetable sauce, pumpkin and coconut milk, served with naan bread.
Boil the rice according to the instructions on the package.
In the meantime, heat the oil in a frying pan and fry the cumin for 1 min on low heat.
Add the green beans, sauce and coconut milk, bring to a boil and simmer for 15 minutes on low heat with the lid on the pan. If necessary, season with salt.
Meanwhile, boil the eggs in almost 7 minutes. Let them scare under cold running water. Peel and halve them.
Divide the rice and curry over deep plates and lay the eggs on them.
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