Egg curry with broccoli and nuts

Name: egg curry with broccoli and nuts
Total time: 35 min
Yield: 4
Ingredients: 8 egg; 2 tablespoon peanut oil; 2 tablespoon sunflower oil; 2 onion; 4 shallot; 1 teaspoon chili powder; 1 teaspoon paprika; 2 clove garlic; 1 teaspoon coriander powder (ketoembar); 2 tablespoon Thai curry paste; 200 milliliters coconut milk; 300 gram Broccoli; 1 meat tomato; 100 gram cashew nut

Ingredients

8 egg
2 tablespoon peanut oil
2 tablespoon sunflower oil
2 onion
4 shallot
1 teaspoon chili powder
1 teaspoon paprika

2 clove garlic
1 teaspoon coriander powder (ketoembar)
2 tablespoon Thai curry paste
200 milliliters coconut milk
300 gram Broccoli
1 meat tomato
100 gram cashew nut

Directions

Boil the eggs in 8 minutes.
Heat the oil and fry the onion with chilli powder, garlic and coriander for 2-3 minutes.
Put in the curry paste and fry for 1-2 minutes.
Add the coconut milk, 100 ml water and the broccoli florets and simmer for 5-6 minutes.
Cross the tomato, put it for a few seconds in boiling water, peel and cut into cubes.
Peel the eggs and heat them in the sauce.
Roast the cashew nuts in a dry, hot frying pan. Stir in half of the nuts through the curry.
Sprinkle the curry with the tomato cubes and the rest of the nuts.
Tasty with white rice and salad.