Egg and Potato Curry with Tomatoes and Coconut
Hard-boiled eggs swim in a spicy tomato-coconut sauce with potatoes and ginger. The dish is inexpensive, warms you from the inside, and succeeds even for beginners.
By yumbelo · 4 servings · 40 minutes
Ingredients
- 8 pc Eggs
- 800 g Waxy potatoes
- 2 pc Onions
- 2 pc Garlic cloves
- 10 g Fresh ginger
- 2 can Chopped tomatoes (400 g can)
- 200 ml Coconut milk
- 2 tbsp Cooking oil
- 1 tsp Cumin, ground
- 1 tsp Turmeric
- 1 tsp Coriander, ground
- 0.5 tsp Chili flakes
- Salt to taste
- Pepper to taste
- 1 bunch Fresh coriander leaves
Method
- Place the eggs in a pot of cold water, bring to a boil and simmer for 9 minutes. Then drain, cool under cold water, peel and set aside.
- Peel the potatoes and cut into cubes of about 2 cm. Finely dice the onions and garlic, peel the ginger and finely grate it.
- Heat the oil in a large pot or wide pan. Sauté the onions for 5 minutes until translucent, then add the garlic and ginger and fry for 1 minute more.
- Stir in the cumin, turmeric, coriander and chili flakes and toast briefly until fragrant.
- Add the potato cubes, fry briefly, then pour in the chopped tomatoes. Top up with some water until the potatoes are just covered. Season with salt and pepper and simmer covered over medium heat for 15 to 20 minutes, until the potatoes are soft.
- Stir in the coconut milk and simmer the sauce uncovered for another 5 minutes, until slightly thickened. Taste and adjust the seasoning.
- Halve the peeled eggs or leave them whole, carefully place them in the sauce and warm them for 3 minutes.
- Roughly chop the fresh coriander leaves and sprinkle over the curry. Serve hot.