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  1. Home
  2. vegetarian egg recipes

South India egg and potato curry

This Southern Indian curry is not only delicious but also an easy vegetarian recipe that is comforting, filling and healthy - perfect for a winter's night - by Chantal Walsh
  • 15 Mar 2017
South India egg and potato curry
Cook: 25 Minutes - easy - Serves 4 - Vegetarian - gluten-free - nut-free - dairy-free - pregnancy-safe
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This Southern Indian curry is not only delicious but also an easy vegetarian recipe that is comforting, filling and healthy - perfect for a winter's night

Ingredients

8 hard-boiled eggs

3 medium potatoes boiled cut into 2cm dice

2 tbsp oil

2 medium onions finely diced

1 ½ tsp ground turmeric

2 tsp ground cumin

1 tsp fennel seeds crushed

1 cinnamon stick

300 g canned chickpeas drained and rinsed

400 ml coconut cream mixed with ½ cup water

1 tsp salt

pepper to season

1 ½ cups basmati rice cooked

fresh herbs to garnish

Method

  1. Peel hard-boiled eggs, rinsing off any extra shell. Cut in half and put into a bowl with the potatoes.
  2. Heat oil in a large frypan over medium heat and cook onions and all the spices, stirring occasionally, until onion is softened without browning, 5 minutes. Add eggs, potatoes, chickpeas, coconut cream and water, salt and pepper, and bring to a simmer.
  3. Cook for another 5 minutes. Remove and discard cinnamon quill. To serve divide cooked rice between 4 serving bowls and spoon over sauce. Garnish with herbs.

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