Indian curry with potato and cauliflower

Name: indian curry with potato and cauliflower
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 500 g sticking potato; 1 baking flour; 4 tomato; 2 el mild Indian curry paste jar of 283 g; garden herbal bouillon; 250 ml tap water; 4 medium sized egg; 2 tl ground cumin; 150 g Greek yoghurt

Make your own curry? Try this Indian vegetarian curry with potato, egg and cauliflower.

Ingredients

Directions

Peel the potatoes and cut into cubes. Divide the cauliflower into florets and cut the tomatoes into pieces.
In a non-stick frying pan, heat the curry paste. Put the cauliflower, potato and tomato through and fry 2-3 min.
Add the bouillon tablet and the water. Let the curry covered for 15-20 minutes gently simmer until the potatoes and vegetables are tender.
Meanwhile, boil the eggs hard in 8 minutes. Let them scare, peel and halve them. Put them on the curry and warm up the whole.
Roast the cumin seeds in a saucepan without oil or butter until it smells.
Spoon the curry into deep plates. Serve the yogurt in separate bowls and sprinkle the cumin over it. Bon appétit! .