Potato & Egg Coconut Curry
Mains
Feeds 4-6
Cook Time: 45 Mins
Difficulty: Medium
Both potato and egg curries are criminally underrated so why not combine the 2?
This is loosely based on an Anda Curry which is a popular egg curry across lots of parts of India! I’ve added some other spices a little more akin to a keralan style curry because I can and who sets the rules?
This is a great way to use up your potatoes, if you've got some boiled or cooked potatoes left over, you can just wang them straight in the sauce.
I use white potatoes for this, Maris Piper to be exact but you can use baby pots or just about any other type of potato you have lying around.
Adjust the chilli and spice levels to make this as spicy as you like! Use fresh chilli, chilli powder or chilli flakes…or even hot sauce - it doesn’t matter, its just about adding some heat!
I’ve used coconut milk to make it creamy and lets face it, delicious, but feel free to use cream, butter or a combination of the two to make this a total banger! You can just use veg stock if you prefer and more tomato-y, less creamy curry!
I’ve gone a bit to town on the spices used in this one, if you want to simplify it, you can always skip the whole spices and concentrate on just adding the ground coriander, cumin, paprika, turmeric and some ground cinnamon! What I will say though is that a well stocked pantry makes all the difference to these things so investing in some spices is definitely worth it!
INGREDIENTS:
1 Tbsp Cooking Oil
1 Medium Onion, diced
3 Garlic Cloves, minced
Thumb Sized Piece Ginger, minced
1 Tsp Black Mustard Seeds
1 Tsp Cumin Seeds
1 Tsp Coriander Seeds
1 Cinnamon Stick
1 Tbsp Tomato Paste
2 Tomatoes or Handful of Cherry Toms, roughly chopped into chunks
2 Dried Red Chillies
400ml Veg Stock
400g Coconut Milk
1 Tsp Ground Coriander
1 Tsp Paprika
1 Tsp Ground Cumin
1 Tsp Turmeric
1 Tsp Garam Masala
1 Tsp Menthi (Fenugreek) Leaves
1/2 Tsp Black Onion Seeds
Salt
Lemon Juice
Sugar
4 Medium White Potatoes such as Maris Piper
6 Free Range Eggs
To Garnish:
Toasted Nuts & Coconut Chips
Fresh Coriander
Fresh Kachumba Salad (tomato, cucumber and onion)
Raita
Mango Chutney
Rice
Naan Bread
METHOD:
Heat the veg stock and add the dried chillies to rehydrate - I use a kettle and stock cubes - but that’s up to you!
Heat the cooking oil in a pan on medium, add the chopped onion and cook for 4-5 minutes
Add the mustard seeds, cumin seeds, cinnamon stick and coriander seeds and toast for 1-2 minutes
Add the garlic and ginger and cook for another 1-2 minutes
Add the tomato paste and the tomatoes and continue to cook, stirring regularly
Add the stock and dried chillies to the pan, stir well
Add the coconut milk, ground coriander, ground cumin, paprika, turmeric, and menthi leaves and bring to a simmer
Peel the potatoes and cut into chunks - I like big chunks of potato, but you do you!
Add the potatoes to the curry sauce, place a lid on and simmer for 10-12 minutes until the potatoes are just cooked
Meanwhile, hard boil the eggs - I place my eggs in boiling water and boil for 8 minutes, then remove and immediately place in cold water and set aside
Once cool, peel the eggs and set aside
When the potatoes are tender, add the garam masala, the black onion seeds and season with sauce with menthi leaves, salt, lemon juice and sugar
Spoon the sauce into bowls, then halve the eggs and scatter over the top
Top the curry with the toasted nuts, coconut chips and fresh coriander leaves
Serve with rice, naan, salad, raita and mango chutney!
