Potato curry with poached egg

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
4 5
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1 kg Potatoes
  • 1 TABLESPOON Butter or margarine
  • 2 TABLESPOONS Curry Powder
  • 500 ml Vegetable broth
  • 1 walnut-sized piece of fresh ginger
  • 1 Tomato
  • 7-10 Tbsp Salt
  • 100 ml Vinegar
  • 4 Eggs (size M)
  • 8 Stem(s) Coriander

Directions

  1. 1

    Peel and finely chop the onion. Peel, wash and dice the potatoes. Heat the fat in a saucepan. Sauté diced onions in the fat until translucent. Add potato cubes and sprinkle with curry. Deglaze with stock, bring to the boil and cook for about 15 minutes in a closed saucepan, turning occasionally. Peel ginger and dice very finely. Season potatoes with ginger

  2. 2

    Clean, wash and halve the tomato, remove the seeds and cut the flesh into fine cubes. Meanwhile boil up 1 litre of salt water and vinegar. Beat the eggs in 4 cups and carefully slide them into the vinegar water. Cook at low heat for about 4 minutes. Wash the coriander, shake dry and pluck the leaves from the stems, except for a little garnish.

  3. 3

    Add tomato cubes to the curry and stir in. Arrange curry and 1 egg in each plate. Sprinkle with coriander leaves and garnish with coriander

Nutrition Facts

KCAL
270 kcal
CARBS
32 g
FATS
9 g
PROTEINS
12 g

Categories & Tags

Main DishesSpringSoups