Kale and Potato Curry with Mustard Fried Egg

Remove the peel from the potatoes and cut into small cubes.

Remove the skin from the onion and finely dice.

Heat 1 tablespoon of oil in a saucepan and sauté the onions until translucent. Add the potatoes and fry briefly. Fold in the curry paste, then add the frozen kale. Pour in coconut milk and bring everything to a boil.

Cover and simmer for about 15 minutes until the potatoes are cooked. Stir occasionally during this process. Season to taste with salt and freshly ground pepper.

Heat the remaining oil in a frying pan. Briefly toast mustard in it and push together to form four patches the size of mirror eggs. Place the eggs on top of the mustard and fry. Season with a little salt and pepper and serve together with the curry.

Preparation Tip:

Serve with jasmine rice.

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