Vegetable curry with eggs

Ingredients for 4 servings:

• 8 m.-sized eggs
• 2 tbsp olive oil
• 1 medium-sized onion(s), finely diced
• 4 cloves garlic, finely chopped
• 5 cm ginger, peeled, finely chopped
• 2 large tomatoes, roughly diced or 1 can of chopped tomatoes (200 g)
• 1 tbsp garam masala or 1/2 tsp green curry paste or similar.
• Chili flakes, carefully measure
• 1 tsp spice mix (Ras-el-Hanout)
• 1 tbsp paprika paste, mild
• 1 head of cauliflower
• 1 eggplant(s), peeled, diced
• 100 g beans, green
• 100 ml vegetable broth or water, possibly more
• 1 bunch of chopped coriander or coriander powder
• 4 tbsp yogurt (10%) or sour cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

a variation of lentil curry

Boil the eggs hard, rinse with cold water, and set aside. Meanwhile, heat the oil in a pan, add the diced onion, and sauté until translucent. Stir in the garlic and ginger, cook briefly (about 1 minute), then stir in the tomatoes and spices. Cover and cook for 5 minutes. Remove the stalk and remaining leaves from the cauliflower, then cut into florets and blanch briefly. Place half of the florets in a freezer bag and, once cooled, store in the freezer. Clean the beans, if necessary, then halve them crosswise. Mix them into the curry with stock or water and cook for about 15 minutes, stirring occasionally, until the vegetables are al dente. Now add the chopped coriander. Meanwhile, peel and quarter the eggs. Season to taste, divide the dish among plates, top each with a tablespoon of the yogurt, and garnish with the egg quarters (2 eggs per plate). It can be served with flatbread, ciabatta or baguette.