Indian korma with egg, spinach and cauliflower rice

Name: Indian korma with egg, spinach and cauliflower rice
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 4 cm fresh ginger; 2 el (peanut) oil; 160 g korma curry paste; 400 ml tomato cubes garlic onion; 200 ml coconut milk; 4 egg; 30 g almond shavings; 800 g baking flour; 400 g Spinach

Mildly seasoned stew of tomato, ginger, curry paste and coconut milk. With cauliflower rice, spinach and egg.

Ingredients

Directions

Peel the ginger and cut finely. Heat the oil in a wok or frying pan and fry the ginger and curry paste 2 minutes on low heat.
Add the tomatoes and coconut milk, bring to the boil while stirring and leave to cook over low heat for 6 minutes.
Stir occasionally. Season with pepper and salt.
In the meantime, boil the eggs for 6 minutes. Drain and frighten under cold running water. Peel and halve them.
In the meantime, heat a skillet without oil or butter and toast the almond shavings in 3 min. Until golden brown.
Let cool on a plate.
Meanwhile, heat the oil in the frying pan and fry the cauliflower rice for 2 minutes. Remove from the pan and allow the spinach to sink in the same pan.
Spread the cauliflower rice, spinach and korma over deep plates. Place the halved eggs on top and sprinkle with the almond shavings.