Boiled Egg Curry
Gluten-free
We have checked the ingredients as written, but we are not dietitians and brands vary — stock cubes, sauces, oats and spice mixes can all contain gluten. Please check every label, especially if you have coeliac disease.
Something different for tea tonight?
For under a £1 per portion you can have a really delicious and different curry.
Makes a change from meat, fish or just vegetables.
Thanks to Alice Bondi for giving us the recipe.
Do take a look at the recipes in the Guardian. They have some really interesting ones.
Method
- Cook the eggs in boiling water for eight minutes, then drain and set aside to cool. Peel the potatoes, then cut them into 3cm chunks.
- In a medium bowl, mix a teaspoon of vegetable oil with a third of the turmeric and a quarter-teaspoon of salt, then add the potatoes and toss to coat.
- Warm two tablespoons of vegetable oil in a large saucepan, add the potatoes, then fry, turning often, for about six minutes, until golden brown.
- While the potatoes are frying, peel the eggs and make up another batch of the same oil/turmeric mixture you used on the potatoes.
- Gently toss the eggs in the mix, then lift the potatoes out of the pan and add the eggs to it. Give them a brief, gentle fry for about 20 seconds on each side, until they are lightly golden all over, then lift out of the oil.
- Put the onion and bay leaves in the pan and fry for a few minutes until the onion softens.
- Add the ground cumin, the remaining turmeric, the chopped tomato and 200ml boiling water, and cook for a couple of minutes more.
- Return the potatoes and eggs to the pan and simmer gently for eight to 10 minutes, until the potatoes are tender and the sauce has reduced.
- Gently stir in the cardamom, cinnamon and salt to taste, if needed, simmer for another three minutes.