Ingredients for 4 people:
500 g tomatoes
1 small cauliflower
1 bunch of carrots
4 onions
4 tablespoons oil
1-2 tsp red curry paste
1 glass (400 ml) vegetable stock
salt, pepper
4 eggs (L)
½ bunch coriander
Preparation:
1. Score tomatoes crosswise, scald with boiling water for about 1 minute. Drain, rinse with cold water and skin. Cut tomatoes into pieces. Clean cauliflower, divide into florets and rinse. Peel carrots and cut into small pieces. Peel onions and cut into wedges.
2. Heat oil in a large pot. Sauté onions in it. Add curry paste and pour in broth. Add cauliflower and carrots, cover and cook for 12-15 minutes. Stir in tomatoes and cook uncovered for another 5-6 minutes. Season with salt and pepper to taste.
3. Hard-boil eggs, quench and peel. Rinse cilantro, shake dry and chop leaves.
Stir the coriander into the vegetable curry and season to taste. Cut eggs in half and arrange on top of the curry.
Preparation time approx. 50 minutes
Per serving approx.
Calories: 261
Joule: 1091
Protein: 13,1 g
Fat: 17,5 g
Carbohydrates: 12 g
(FoodCentrale by ddp images)
