Egg and Potato Curry

By Jennifer / July 28, 2013
Egg and Potato Curry
Serves: 2
  • 3 Tbsp coconut oil, divided
  • 2 onions, peeled and quartered
  • 3 tomatoes, quartered
  • 2 small green chile peppers
  • 1 garlic clove, diced
  • 2 tsp minced ginger root
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp garam masala
  • ½ tsp ground turmeric
  • ½ tsp cayenne pepper
  • salt to taste
  • 2 cups water
  • 1 large potato,cooked, peeled, and cubed
  • 6 hard boiled eggs, quartered
  • 2 Tbsp chopped fresh cilantro
  1. Heat 1 Tbsp oil in a skillet over medium heat. Stir in onions; cook and stir until soft, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes.
  2. Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor. Add tomatoes and green chiles. Process until smooth.
  3. Heat remaining 2 Tbsp oil in the same skillet over medium heat. Add onion mixture. Cook and stir for 2 to 3 minutes. Stir in garlic, ginger, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.
  4. Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.

About the author


Click here to add a comment

Leave a comment:

Rate this recipe: