Eggs with mildly spicy curry sauce and rice

Name: eggs with mildly spicy curry sauce and rice
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: 150 g basmati rice; 2 medium sized egg; 1 garlic; 4 Tasty vine tomato; 1 el (peanut) oil; 200 g chilled broken green bean; 140 g Indian wokengali coconut; 50 ml water; 7,5 g fresh coriander; 2 el almond shavings

Indian dish of basmati rice, eggs, garlic, tomato, green beans and coriander.

Ingredients

Directions

Boil the rice according to the instructions on the package. Meanwhile, boil the eggs in almost 7 minutes.
Let the eggs scare under cold running water. Peel and halve them.
In the meantime, finely chop the garlic and the tomatoes into pieces. Heat the oil in a frying pan and fry the garlic for 1 min.
Add the tomatoes, green beans, wok sauce and the water and bring to the boil. Leave for 8 minutes on low heat with the lid on the pan.
In the meantime, cut the coriander roughly. Heat a frying pan without oil or butter and toast the almond shavings in 3 min. Until golden brown.
Remove from the pan and allow to cool on a plate. Divide the rice over deep plates and scoop the curry on the rice.
Place 2 half eggs on each plate. Sprinkle with the coriander and the almond shavings.