Vegetable curry with egg and rice

Name: vegetable curry with egg and rice
Total time: 30 min
Yield: 4
Ingredients: 250 gram green bean; 3 tablespoon peanut oil; 3 tablespoon sunflower oil; 1 teaspoon cumin powder (djinten); 1 onion; 1 Red pepper; 1 teaspoon curry powder; 1 leeks; 250 gram baking flour; 250 gram root; 400 milliliters coconut milk; 300 milliliters vegetable stock; 300 milliliters herbal broth; 250 gram rice; 6 egg

Ingredients

250 gram green bean
3 tablespoon peanut oil
3 tablespoon sunflower oil
1 teaspoon cumin powder (djinten)
1 onion
1 Red pepper
1 teaspoon curry powder
1 leeks

250 gram baking flour
250 gram root
400 milliliters coconut milk
300 milliliters vegetable stock
300 milliliters herbal broth
250 gram rice
6 egg

Directions

Cook the green beans for 5 minutes. Drain and rinse cold water.
Heat the oil and fruit in it cumin, onion, red pepper and curry powder. Scoop the leeks, cauliflower and carrot and fry them.
Pour the coconut milk and stock and boil gently for 12-15 minutes. Meanwhile, cook the rice.
Spoon the green beans through the curry for the last 5 minutes. Serve the curry with the eggs and the rice.