Eggs – Potato – Curry
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 ½ kg potato (s), cooked and peeled
- 15 egg (s), hard-boiled and peeled
- 500 ml coconut milk
- 2 cans tomato (s), (80ml can), in pieces
- 2 onion (s), cut very finely
- 3 cm ginger root, cut very small
- 4 clove (s) garlic, cut very finely
- 15 leaves curry, fresh
- 1 tablespoon curry powder
- 1 tablespoon spice mix, Garam Masala (Indian)
- 1 tablespoon turmeric, (turmeric)
- salt
- oil
Print Recipe
Pin Recipe Instructions
- Sauté the onions, ginger and garlic with a little oil in a larger saucepan, then add the curry leaves (whole), the spices and a little salt as well as the tomatoes and coconut milk. After adding the potatoes, let them cook for about 10 minutes.
- Just before serving, cut the eggs in half and add for 1-2 minutes.
- Goes well with: chutney, chili powder.
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