Root Vegetable Curry With Eggs.

11 ingredients
7 steps

Ingredients

  • 14 turnip
  • 4 carrots
  • 4 parsnips
  • 1 onion
  • 2 tablespoons Madras curry powder
  • 1 teaspoon cinnamon
  • 1 vegetable stock cube
  • 1 tablespoon tomato puree
  • 2 teaspoons light butter
  • salt and pepper
  • 4 eggs

Directions

  1. 1
    Chop up all the vegetables into bite-size pieces.
  2. 2
    Put them in a pan with enough water to cover and bring to the boil.
  3. 3
    Add the spices, stock cube, seasoning, puree and spread.
  4. 4
    Let simmer for about 40 minutes.
  5. 5
    During the last twenty minutes or so, hard-boil the eggs.
  6. 6
    If necessary, evaporate any excess water on the vegetables .
  7. 7
    When all cooked, shell the eggs and put them on top of the curry to serve.

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