- April 2006
- Serves 4
- Ready in 40 minutes
You can’t beat this English take on a vegetarian egg curry recipe made with eggs, potatoes, celery and coriander.
- Vegetarian recipes
- 54.7g (28.7g saturated)
- 23.6g (5.3g sugars)
- 6 medium eggs
- 400g potatoes, cut into medium dice
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- Seeds of 3 cardamom pods
- ½ tsp ground ginger
- ½ tsp ground turmeric
- ¼ tsp crushed dried chilli (optional), plus extra to garnish
- 15g butter
- 1 tbsp olive oil
- 3 garlic cloves, chopped
- 2 medium onions, finely diced
- 3 celery stalks, finely diced
- 2 tbsp passata
- 284ml carton double cream
- Coriander leaves, to garnish
- Cook the eggs in boiling water for 8 minutes. Drain, cool slightly and shell. Set aside.
- Meanwhile, cook the potatoes in boiling salted water for about 6 minutes, until tender but not falling apart. Drain and set aside.
- Grind the coriander, cumin and cardamom seeds in a pestle and mortar, then mix with the rest of the spices. Put a large, deep frying pan over a medium heat. When hot, add the spices and dry-fry for 1 minute, until fragrant. Add the butter and oil and, when it fizzes, add the garlic, onions and celery. Fry for 10-12 minutes, until they start to brown.
- Add the potatoes, passata and cream to the pan and gently warm through. Season to taste. Quarter the eggs. Divide the curry between plates, place the eggs on top or stir through. Garnish with coriander leaves and extra crushed chilli.
This is based on a South Indian kari – or sauce – for hard-boiled eggs. It’s good with rice, but you can’t beat it with wilted spinach and lemon wedges. Cold, it makes a great picnic salad.
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