Vegetable curry with sheep cheese & egg
- 2-3 Carrots (approx. 300 g )
- 1 (approx. 1 kg) Cauliflower
- 500 g Broccoli
- 1 yellow pepper
- Salt
- white pepper
- 750 g Potatoes
-
4 eggs - 2 medium-sized onions
- 1-2 Garlic cloves
- 30 g Peanut kernels
- 2-3 EL Oil
- 40 g Wheat flour (Type 550)
- 1 EL Curry
- 1/8 l Milk
- 100 g
whipped cream - 75 g Sheep's cheese
50 minutes
easy
- 1.
- Peel or clean and wash vegetables. Cut the carrots into slices. Divide the cauliflower and broccoli into florets. Peel and cut large broccoli stalks. Roughly dice the bell pepper. Cover and cook cauliflower in 3/4 l salted water for about 15 minutes. Add the broccoli, carrots and paprika after approx. 5 minutes and cook at the same time
- 2.
- Peel, wash and roughly dice the potatoes. Cover and cook in a little salted water for about 15 minutes. Then drain
- 3.
- Boil the eggs for approx. 8 minutes until they are waxy. Peel and finely chop the onions and garlic
- 4.
- Drain the vegetables, collecting the vegetable water. Roast peanuts without fat, remove. Steam the onions and garlic in the hot oil until translucent. Sweat the flour and curry in it. Deglaze with 600 ml of vegetable water, milk and cream. Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and curry. Heat the vegetables and potatoes in it
- 5.
- Crumble the cheese. Peel and halve the eggs. Serve with the vegetable curry. Sprinkle peanuts and cheese on top
1 person approx:
- 560 kcal
- 2350 kJ
- 26 g protein
- 29 g fat
- 44 g carbohydrates
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