Egg and Potato Curry

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.


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