Rice with vegetable curry and eggs

Name: rice with vegetable curry and eggs
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoon oil; 1 onion; 2 toes garlic; 2 tablespoon curry powder; 250 gram winter carrot; 5 baking flour; 1 look tomato pieces in tomato juice; 1 business suit pandan rice; 6 egg; 3 tablespoon grated coconut; 100 ml water

Ingredients

Directions

Finely chop the garlic cloves.
Chop the onion coarsely.
Cut the winter root into slices.
Divide the cauliflower into florets.
Heat the oil in a frying pan and gently fry the onion and garlic.
Stir in the curry powder and cook for another minute until it starts to smell nice.
Scoop the carrot and cauliflower through and fry for another 2 minutes.
Stir the tomato pieces with the juice and water through the vegetables and add salt to taste.
Let the curry simmer for 10-15 minutes until the vegetables are tender.
Boil the rice according to the instructions on the package.
Boil the eggs almost hard in 8 minutes and then startle them.
Roast the coconut in a dry frying pan until golden brown.
Allow the coconut to cool on a plate.
Peel the eggs and halve them.
Spoon the rice into deep plates and scoop the vegetable curry on it.
Place one fourth of the half eggs on each plate with the yellow top and sprinkle the coconut over it.