real egg curry
ingredients
85g (3oz) unsalted butter or ghee
1 onion, roughly chopped
2 cloves garlic, finely chopped
1 bunch of coriander
1 tsp cumin
1 tsp garam masala
1 tsp chat masala (optional)
1 tsp turmeric
1 tsp chilli powder
1 tsp caster sugar
6 tomatoes, roughly chopped
1 sweet potato, peeled and cut into 2cm
(¾in) cubes
1 aubergine, cut into 2cm (¾in) cubes,
or 325g (12oz) mini aubergines
1 large floury potato, cut into 2cm (¾in)
cubes
300ml (10fl oz) vegetable stock
225g (8oz) frozen petits pois
6 hard-boiled eggs, shelled
Salt and ground black pepper
to serve
175ml (6fl oz) Greek yogurt
Pilau rice
serves 4
1. Heat the butter or ghee in a large
saucepan or frying pan, and cook the
onions and garlic for 2 minutes.
2. Use the chopping blade to blitz together
the coriander and all the spices with
a splash of water until you have a fine
paste.
3. Add the paste to the onions along with
the sugar and cook for a couple of
minutes.
4. Add all the vegetables except the peas,
then add the stock and cook over a
medium heat for 20 minutes, adding
extra stock if required.
5. In the last 5 minutes of cooking, add the
peas and eggs.
6. Season to taste, and serve with a dollop
of Greek yogurt on a bed of pilau rice.
method
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