Tomato, Egg, and Potato Curry

Name: Tomato, Egg, and Potato Curry
Prep time: 15 min
Cook time: 35 min
Yield: 4
Ingredients: 4 large eggs; 4 medium, chopped tomatoes; 2 medium, peeled and diced potatoes; 1 large, chopped onion; 4 cloves, minced garlic; 1 tbsp, grated ginger; 2 tbsp vegetable oil; 2 tsp curry powder; 1/2 tsp ground turmeric; 1 cup coconut milk; 1 cup water; 1 tsp salt; 2 tbsp, chopped cilantro

Made with: Eggs, Tomato

A cozy tomato-based curry with soft potatoes and gently cooked eggs in a fragrant spiced sauce. Great with rice or flatbread for a hearty meatless meal.

Prep15 min

Cook35 min

Serves4

LevelMedium

Contains EggsVegetarian

Ingredients

eggs4 large
tomatoes4 medium, chopped
potatoes2 medium, peeled and diced
onion1 large, chopped
garlic4 cloves, minced
ginger1 tbsp, grated
vegetable oil2 tbsp
curry powder2 tsp
ground turmeric1/2 tsp
coconut milk1 cup
water1 cup
salt1 tsp
cilantro2 tbsp, chopped

Substitutions

potatoes → cauliflower florets
coconut milk → plain yogurt
cilantro → parsley
curry powder → garam masala

Instructions

1Heat oil in a pot over medium heat. Add onion and cook until softened, about 5 minutes.
2Stir in garlic, ginger, curry powder, and turmeric. Cook for 30 seconds until fragrant.
3Add tomatoes and cook until they break down into a thick sauce, about 8 minutes.
4Add potatoes, coconut milk, water, and salt. Simmer covered until the potatoes are tender, 15 to 20 minutes.
5Gently nestle the eggs into the sauce, cover, and cook until the whites are set, about 6 to 8 minutes. Garnish with cilantro and serve.

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