A tasty mid-week veggie curry for two. Not much more to say really. Serve with a cold beer if you’ve got one.
Bombay Egg & Potato Curry – serves 2
- 2 onions, 1 chopped and 1 quartered
- sunflower oil
- 2 green chillies, 1 halved and deseeded and the other finely sliced
- 2 garlic cloves
- a handful of coriander, leaves and stalks separated
- 2 tsp turmeric
- 2 tsp garam masala
- 2 tsp ground cumin
- 2 tsp fennel seeds
- 2 tsp black mustard seeds
- 1 vegetable or chicken stock cube
- 1 tin chopped tomatoes
- 150ml coconut milk
- 400g potatoes, peeled and cut into 2.5cm dice
- 3 eggs
- juice of 1 lemon
- basmati rice to serve
Fry the chopped onion in 1 tbsp of sunflower oil in a large frying pan or shallow casserole until soft and golden.
Meanwhile, whizz the quartered onion, halved chilli, garlic & coriander stalks with ¼ tsp salt to a paste – you might need to add a splash of water.
When the onions are softened, stir in the paste and spices and fry for about 5 minutes or until fragrant. Crumble in the stock cube, stir in the tomatoes and coconut milk along with a tinful of water and bring to a simmer. Add the potatoes, then cover and simmer for about 8 minutes.
Meanwhile, boil the eggs in boiling water for about 8 minutes, then cool under cold running water, peel and quarter.
Remove the lid from the curry and continue to simmer for another 10-15 minutes or until the potatoes are tender and the sauce has reduced and thickened.
Taste the curry and season with salt, black pepper and lemon juice to taste. Gently lay the quartered eggs into the sauce, turn off the heat and replace the lid to allow the eggs to gently warm for a minute or so.
Serve with the sliced green chilli, coriander leaves and steamed basmati rice.
(Original recipe by Sarah Cook in BBC Olive Magazine, April 2015.)