Stewed cauliflower curry with tomato and egg

Name: stewed cauliflower curry with tomato and egg
Total time: 35 min
Yield: 4
Ingredients: 1 baking flour; 6 egg; 3 tablespoon neutral oil; 2 toes garlic; 1 tablespoon ginger root; 1 Red pepper; 1 onion; 1 tablespoon curry powder; 400 gram tomato; 100 ml coconut milk; 2 tablespoon coriander; 100 ml water

Ingredients

Directions

Cut small florets of cauliflower from the stalk.
Crush the garlic.
Grate the ginger root.
Finely chop the red pepper.
Chop the onion.
Cut the tomatoes into pieces.
Chop the coriander.
Boil the eggs in a pot of boiling water for 6-8 minutes.
Heat the oil in a frying pan and gently fry the garlic, ginger root, red pepper and onion until it smells nice.
Put in the curry powder and cauliflower florets and fry briefly until the cauliflower florets are covered with oil.
Divide the tomatoes around the cauliflower, bake for another 1-2 minutes and add water with a little salt.
Pour in the coconut milk and roast the vegetables with the lid at an angle on the pan in a gentle 8-10 minutes.
Drain the eggs in a colander under cold water, peel them and cut them in half lengthwise.
Place the eggs with the cutting edge upwards between the cauliflower and warm the dish for a while.
Nice with basmati rice.