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
Eggs – Potato – Curry
Eggs – Potato – Curry

Instructions

  1. 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.
  2. Just before serving, cut the eggs in half and add for 1-2 minutes.
  3. Goes well with: chutney, chili powder.

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