Egg Vegetable Curry

Ingredients

• 500 g tomatoes
• 1 small cauliflower
• 1 bunch carrots
• 4 onions
• 4 tbsp oil
• 2 tsp Red curry paste
• 1 glass vegetable broth
• Salt
• Pepper
• 4 eggs (size M)
• coriander

Instructions

1. 1.

   Score the tomatoes crosswise, blanch with boiling water for about 1 minute, drain, cool and peel. Cut tomatoes into pieces. Clean cauliflower, cut into florets and rinse. Peel carrots and cut into small pieces. Peel onions and slice into wedges.

2. 2.

   Heat oil in a large pot. Sauté onions. Add curry paste and pour in broth. Add cauliflower and carrots, cover and cook for 12-15 minutes. Stir in tomatoes and continue cooking uncovered for another 5-6 minutes. Season with salt and pepper.