Vegetable ragout with cashew nuts and eggs

Ingredients for 4 servings:

• 500 g fresh leaf spinach (or equivalent amount as frozen product)
• Salt
• 500 g carrot(s) (bunch)
• 200 g sugar snap peas
• 8 eggs
• 500 ml vegetable broth, instant
• 40 g butter / margarine
• 30 g flour
• 2 tbsp curry powder
• 100 ml white wine
• 100 ml whipped cream
• 1 tbsp lemon juice
• salt and pepper
• 30 g cashew nuts
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

spring-like, fine vegetarian main course

Clean and wash the spinach, blanch in salted water for 3 minutes, squeeze out the excess water, or defrost frozen spinach and squeeze out the excess water. Clean the carrots and snow peas. Cut the carrots into sticks and the snow peas diagonally into pieces. Boil the eggs for 8 minutes, then rinse and peel. Bring the vegetable stock to a boil, cook the carrots and snow peas in it for 3-4 minutes, then remove from the pan. Melt the fat in a saucepan, sweat the flour and curry powder in it, deglaze with the vegetable stock, wine, and cream, and simmer for 5 minutes. Season the sauce with lemon juice, salt, pepper, and sugar, and fold in all the vegetables. Serve with the cashews and halved eggs. We serve it with rice. You can serve the whole thing in style by arranging a ring of rice on a large platter and filling it with the ragù. Add the halved eggs, and finally the cashews.