Vegetable curry with eggs and cashew-apricot topping

Ingredients for 2 servings:

• 300 g potatoes
• 200 g carrot(s)
• 1 bell pepper(s)
• 1 large onion(s)
• 4 eggs, size L
• 1 can coconut milk
• 1 can tomatoes, chopped
• 6 stalks of basil
• 50 g cashew nuts
• 50 g apricot(s), dried
• 2 tbsp soy sauce
• 1 tbsp curry powder
• 1 tbsp oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Peel the potatoes and carrots and cut into large cubes. Cut open the bell pepper, remove the seeds, and cut into large cubes. Peel and trim the onion and cut into larger cubes. Wash the basil, spin dry, and roughly chop. Cut the apricots into strips and then finely dice. Roughly chop the cashews and roast them vigorously in a pan without oil. Mix the apricots, cashews, and basil in a bowl to make a topping and season with salt and pepper. Heat the oil in a saucepan and sauté the onions until translucent. Add the curry powder and fry briefly. Add the potatoes, carrots, and bell pepper and sauté briefly. Deglaze with the coconut milk and tomatoes, add the soy sauce, and simmer for about 25 minutes, stirring occasionally. Boil the eggs in water for 7 minutes or use an egg cooker. Then rinse the eggs, carefully peel them, and halve them. Arrange the curry on plates, divide the eggs between them, and top with the topping. Serve immediately while hot.