Saturday, 9 April 2016
Aloo egg curry
It's been raining all day on Thursday. We even had a bit of a hail in the afternoon. Then the sun poked out for a bit before going back behind the rain clouds. My boys and I stayed at home all day. Eddie insisted on having fusilli with ketchup for dinner, Sash had his own usual meal. I fancied a meat-free dinner. Having rummaged in the kitchen, I came up with a plan of cooking a potato and egg curry.
Potato and egg curry
3 eggs, hard-boiled
2 big potatoes, parboiled
2tbsp olive oil
1 medium leek, finely chopped
2 celery stalks, sliced thinly
1/2tsp ground cumin
1 clove of garlic, finely chopped
1/2tsp ground ginger
1tsp garam masala powder
salt and black pepper
2 medium tomatoes, chopped
160ml coconut cream
Cook potatoes in boiling salted water. Drain potatoes, let them cool before cutting into big cubes.
Cook the eggs to hard-boiled, once cooked, peel the eggs and quarter them.
In a deep frying pan fry the celery and leek in the olive oil, with the added garlic and spices. Cook for about 5 minutes, stirring frequently. Add the chopped tomatoes, and cook for another 5 minutes, stirring.
Add the cubed potatoes and coconut cream, mix well with the curry sauce, cook for a couple of minutes, finally add the eggs, and stir for a minute.
It's a quick and easy vegetarian dish.