Egg and Potato Curry

• 8eggs
• 3 tbspolive oil
• 2onions, finely chopped
• 4garlic cloves, crushed
• 20gginger, grated
• 2 tbspmedium curry powder
• 1 tbsptomato puree
• 1 x 400gtin chopped tomatoes
• 500gpotatoes, peeled and cut into 2cm chunks
• 150gfrozen peas
• 1lemon, halved
• 15gcoriander, chopped
• fine salt
• black pepper
• 300gbasmati rice

Method

1. 1Put the eggs in a saucepan, cover with cold water and bring to the boil. Boil for 8 minutes until firmly set, then lift into a bowl of cold water and peel once cool enough to handle. Keep the pan for the rice.
2. 2Meanwhile heat the olive oil in a wide, deep pan over a medium heat and cook the onions with a pinch of salt for 8 minutes until soft and golden at the edges. Stir in the garlic, ginger, curry powder and tomato puree for 1 minute until the spices smell toasty.
3. 3Add the chopped tomatoes, potatoes and 400ml of water and bring to a simmer. Cover and simmer for 25–30 minutes, or longer if needed,, stirring once or twice, until the potatoes are tender and the sauce has thickened. Crush a few chunks of potato against the side of the pan; they thicken the sauce better than any flour.
4. 4While the curry simmers, rinse the rice until the water runs clear and put it in the washed egg pan with 600ml of water and a pinch of salt. Bring to the boil, cover, turn the heat to its lowest and cook for 10 minutes until the water is absorbed. Leave off the heat with the lid on for 5 minutes until the grains are fluffy and separate.
5. 5Halve the eggs and lay them cut side up in the curry with the peas. Spoon sauce over the eggs and simmer for 3 minutes until the peas are bright and the eggs are hot through.
6. 6Squeeze in the juice of half the lemon, scatter over the coriander and grind in some pepper. Taste; if it tastes flat it needs salt, if it tastes heavy it needs the other half of the lemon. Serve over the rice.

Per serving

kcal

765

protein

29.3g

fibre

11.9g

carbs

108.9g

fat

23.9g