Mild potato and egg curry with peas recipe
Mild Potato and Egg Curry with Peas recipeThis article was published by: Matthew
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Recipe introThis mild potato and egg curry with peas recipe is a delightful vegetarian dish that combines the creaminess of potatoes, the richness of eggs, and the freshness of peas. It is a simple yet flavorful curry that can be enjoyed as a main course or a side dish. The spices used in this recipe add a subtle warmth to the dish without overpowering the flavors. With its comforting taste and easy preparation, this curry is perfect for a cozy dinner or lunch.
Keywords: mild, potato, egg, curry, peas.
Mild potato and egg curry with peas recipe details
|600 g||potatoes, small|
|mild curry powder|
|300 ml||vegetable stock|
|300 g||carrots and peas, canned|
|salt and pepper|
InstructionsCook the potatoes until tender. Drain and peel while still hot, allow cool slightly, then halve.
Boil the eggs for 8-10 minutes, chill and peel. Halve the eggs horizontally.
Dice the onion. Heat the butter and sauté the onions until lucent. Add the flour and cook stirring until bright yellow. Whisk in the milk and the vegetable stock and bring to a boil. Season to taste with curry, salt and pepper. Simmer over low heat for approximately 10 minutes, stirring frequently.
Drain the canned carrots and peas and add to the sauce, together with the potatoes. Cook for 2-3 more minutes.
Serve the potato curry with the eggs.
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
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