Root Vegetable Curry With Eggs.

• 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

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

carrots, parsnips, onion, curry powder, cinnamon, vegetable stock cube, tomato puree, light butter, salt, eggs

Taken from www.food.com/recipe/root-vegetable-curry-with-eggs-357667 (may not work)