Curried Eggs

Name: Curried Eggs
Ingredients: 2 tsp canola oil; 4 tsp curry powder; 2 tbsp all-purpose flour; 2 cups vegetable stock; 3/4 cup heavy cream; 7 oz celery, trimmed, washed, sliced; 10.5 oz Jerusalem artichokes, peeled, washed, sliced; 3.5 oz small mushrooms, cleaned, quartered; 8 None hard-boiled eggs, peeled, halved; 1 bunch watercress

10 ingredients

2 steps

Ingredients

2 tsp canola oil
4 tsp curry powder
2 tbsp all-purpose flour
2 cups vegetable stock
3/4 cup heavy cream
7 oz celery, trimmed, washed, sliced
10.5 oz Jerusalem artichokes, peeled, washed, sliced
3.5 oz small mushrooms, cleaned, quartered
8 None hard-boiled eggs, peeled, halved
1 bunch watercress

Directions

1

Heat 1 tsp oil in a saucepan. Add 3 tsp curry powder and flour. Saute briefly then add stock and bring to a boil. Add cream and season.
2

Meanwhile, heat remaining oil in a separate saucepan. Saute vegetables for 3 mins. Season. Add vegetables and hard-boiled eggs to sauce. Serve in deep bowls, garnished with watercress and sprinkled with remaining curry powder.