EGG & VEGETABLE CURRY (serves 3)
Ingredients :
1 tbsp vegetable or groundnut oil
15g butter
2 onions, one chopped fine and one sliced
2 cloves garlic, chopped
2 tsp ground cumin
2 heaped tsp ground coriander
1 heaped tsp ground black pepper
1 flat tsp ground turmeric
a hefty pinch of red chilli flakes
1 heaped tsp Madras curry powder
3 green cardamom, crushed
250ml tomato passata
2 carrots, peeled and cut into small chunks
1 medium potato, peeled and cut into small chunks
a quarter of a swede, peeled and cut into small chunks
400ml can of coconut milk
1 heaped tsp (or 1 crumbled cube) vegetable stock powder
220g tin of chick peas
2 big pinches of dried Methi (Fenugreek) leaves
1 courgette, sliced thickly on the diagonal, then halved
sea salt
200ml single cream
a knob of Jaggery (or 1 tsp brown sugar)
another (smaller) knob of butter
3 eggs, just hard boiled (around 7 minutes).
Method :
1. In a deep saucepan, heat the oil and butter until the butter has melted. Add the onion and fry on a medium heat until soft and deep golden brown. Add the garlic and cook for an additional 2-3 minutes.
2. Add the cumin, coriander, black pepper, turmeric, chilli flakes, curry powder and cardamom and stir to combine. Cook for another 3-4 minutes, stirring all the time to prevent the spices burning.
3. Add the tomato passata and stir to combine. Continue to cook until the mixture has lost a good deal of its water and the fat is being released.
4. Add the carrots, potato and swede and stir well until the vegetables are all coated in the spice mixture.
5. Add the coconut milk and vegetable stock powder and gently stir to combine.
6. Add the chick peas and the methi leaves and bring to a simmer. Cook, simmering, until the vegetables are softened, but not quite tender.
7. Add the courgette, stir to combine and continue to cook until the vegetables are tender. You may need to add a little water from time to time, if the curry begins to get too thick.
8. Once the curry has thickened, add the cream, jaggery (or sugar) and salt to taste. Once you are happy with the flavour and the cream is well combined, add the knob of butter and the three shelled hard boiled eggs.
9. Allow the eggs time to heat through and serve on white rice, with the eggs halved and placed on top.
Serve with naan bread, chapatis or flatbreads.
From http://jennyeatwellsrhubarbginger.blogspot.co.uk