Potato and egg curry

Potatoes and eggs are a winning combination, whether in potato salad, breakfast burritos, Spanish tortilla, or that British classic, egg & chips.

This potato and egg curry is further proof of concept.

I find it works best with waxy (or salad) potatoes – the kind that keep their shape when cooked.

Some recipes keep the eggs whole, but I prefer to cut them so they take on more flavour from the sauce.

Potato and egg curry
(serves 4)

• 2 Tb sunflower oil
• 2 tsp black mustard seeds
• 2 onions, diced
• 1 green chilli, minced (or to taste)
• 2 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 4 medium waxy potatoes, peeled and diced
• 400g tin chopped tomatoes
• 400g tin coconut milk
• a small bunch of coriander, chopped
• salt and pepper
• 4 eggs, hard boiled and cut in half lengthwise

1. Heat the oil in a large frying pan over a medium flame. Add the mustard seeds.
2. When they start popping, add the onions and cook until softened.
3. Add the chilli and garlic and cook for a minute before stirring in the cumin, coriander and turmeric.
4. Add the potatoes, and cook for about five minutes, or until they are starting to soften.
5. Stir in the chopped tomatoes and coconut milk and bring to a simmer.
6. Lower the heat, and cook uncovered until the potatoes are tender and the sauce reduced and thickened.
7. Stir through half the coriander and season with salt and pepper.
8. Nestle the eggs into the curry, and cook until they are heated through.
9. Garnish with the remaining coriander.

Tags: coconut milk, dairy-free, eggs, gluten-free, Indian food, potatoes, vegetarian