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Potato curry with poached eggs

Recipe from: 13 October 2010
Preparation time: 10 mins
Cooking time: 20 mins
 
Filling and comforting but also makes a great summertime dinner.
 
 
 

Ingredients

 
  • 1
    kg
    potatoes, cut into cubes
  • 1
    large onion, finely diced
  • 3
    large carrots, finely diced
  • 2
    celery spears, finely chopped
  • 3
    garlic cloves, finely sliced
  • 1
    Tbs
    freshly grated ginger
  • 1
    Tbs
    turmeric
  • 2
    tsp
    ground coriander
  • 2
    tsp
    ground cumin
  • 2
    tsp
    paprika
  • 1/2
    tsp
    nutmeg
  • 1/2
    tsp
    cloves
  • 2
    tsp
    sugar
  • 1
    can
    chopped tomatoes
  • 1
    cup
    each frozen corn and frozen peas
  • salt and pepper to taste
  • 4 - 8
    eggs cooked to your liking
Servings: Change Serving
 
 

Method

 
Par-boil the potatoes for 5-7 minutes until they just start to soften.
In a wok/ large saucepan, fry the onions and carrots until they start to brown.
Add the garlic and ginger and fry for another minute.
Add the potatoes and all the spices. Gently mix so the potatoes get covered in all the spices.
Add the tinned tomatoes, sugar, peas and corn.
Allow to simmer gently for 4-5 minutes. Season to taste.
Serve the warm curry with the poached eggs and a sprinkling of coriander/parsley.

Poached eggs in clingwrap:

Get a square piece of clingwrap, grease it well with oil/cooking spray then lay it into a little bowl and break the egg in.
Gather the edges of the clingwrap, twirl it gently and knot it.
Just remember to poach the eggs in gently simmering water, not rapidly boiling water.

For more of Simply Delicious' recipes click here.
 

Read more on: poach  |  starch  |  shallow-fry
 

NEXT ON FOOD24X

Chicken and pork cassoulet

2014-04-24 10:39
 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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