Egg & Potato Curry

• Eggs(8)
• Potato(500 g)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Coconut milk(200 ml)
• Rapeseed Oil(2 tbsp)
• Cumin(1 tsp)
• Turmeric(1 tsp)
• Curry Powder(2 tsp)
• Garam Masala(1 tsp)
• Chili flakes(½ tsp)optional
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Basmati Rice(250 g)
• Coriander(2 tbsp)optional

Method

1. 1

   Peel and cut {Potato} into small bite-size chunks. Finely chop the {Onion}, mince the {Garlic}, and grate the {Ginger}. Rinse the {Basmati Rice} until the water runs mostly clear.

   ~10 min

2. 2

   Put the {Eggs} in a saucepan, cover with water, bring to a boil, then boil for 7 minutes for jammy centers. Transfer to cold water, peel, and set aside. In another pan, cook the {Basmati Rice} in 500ml water with 1/2 tsp of the {Salt} until tender.

   ~10 min

3. 3

   Heat the {Vegetable oil} in a large skillet or pot. Add the {Onion} and cook until softened, then stir in the {Garlic}, {Ginger}, {Cumin}, {Turmeric}, {Curry Powder}, {Garam Masala}, and {Chili flakes} for 1 minute. Stir in the {Tomato paste}.

   ~4 min

4. 4

   Add the {Potato}, {Canned tomatoes}, {Coconut milk}, remaining {Salt}, and the {Black pepper}. Add 250ml water, bring to a simmer, cover, and cook until the potatoes are tender and the sauce thickens.

   ~12 min

5. 5

   Halve the peeled {Eggs} and gently fold them into the curry for 1 minute so they warm through and catch the sauce. Serve the curry over the rice and finish with {Fresh cilantro}.

   ~4 min