Egg Curry with Peas and Potatoes
A simple yet flavourful Indian classic with mild spice and beautiful fragrance.
Servings: 6
Ingredients
- 8 eggs
- 1 tbsp vegetable oil
- 2 potatoes
- 1 onion
- 1 tbsp garlic paste or 2 cloves garlic
- 1 tbsp grated ginger
- 3 tbsp curry paste I used tikka masala
- 200g / 7oz This is an affiliate link.canned chopped tomatoes
- 250ml / 1 cup This is an affiliate link.coconut milk
- 150g / 1/2 cup frozen peas
- Cilantro for garnish
Instructions
- In a large pot cook the egg for 10 minutes, plunge in cold water and let them cool, then peel.
- Peel and cube the potatoes, then brown them in vegetable oil until golden on the outside but not cooked all the way through. Remove to a separate plate.
- Add chopped onion and sauté over medium heat for 5-7 minutes, then add the garlic and ginger and cook for 30 seconds longer. Add the Indian curry paste and stir fry for a few seconds. Then add the canned tomatoes and let the curry simmer for 5 minutes, then pour in the coconut milk, bring to a boil, then lower the heat and simmer for 10 minutes, add the eggs, potatoes and peas to the pan with a splash of water if the sauce is already thick, and let it simmer for 10 minutes until the potatoes are tender but not falling apart.
- Top with fresh cilantro/coriander and serve with rice, naan and mango chutney or a spicy pickle.
Notes
I used This is an affiliate link.tikka masala curry paste from Patak's.
Nutrition
Calories: 253kcal | Carbohydrates: 20g | Protein: 11g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 218mg | Sodium: 142mg | Potassium: 601mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1631IU | Vitamin C: 25mg | Calcium: 81mg | Iron: 4mg