Egg and Potato Curry
Egg, potatoes, and curry may seem like an unusual combination, but this egg and potato curry recipe is absolutely delicious. A mildly spiced curry made with only a few simple ingredients.
Ingredients
- 100 ml Oil
- 5 Eggs
- 2 Potatoes
- 2 Onions
- 2 Tomatoes
- 1 tsp Salt
- 1 tsp Chilli Powder
- 2 tsp Turmeric Powder
- 2 Green Chillies
- 100 ml Water
- Coriander
Instructions
- Heat the oil in pan on medium heat
- Add the finely sliced onions and cook for 3-4 minutes on medium heat until softened and golden brown ensuring that you stir continuously so the onions do not stick to the pan.
- Add the chopped tomatoes and cook for a further 3-4 minutes until softened.
- Add the salt, chilli powder, turmeric powder, and green chilies then cook the spices for 3-4 minutes.
- Peel the potatoes and cut them into bite-sized chunks – you can leave the skin of the potatoes on if you like.
- Add the potatoes along with the water and bring to a gentle boil before covering with a lid to allow to simmer on low heat for 15 minutes.
- Crack the eggs into the curry then gently mix into the curry and cook for 3-4 minutes on low heat until the eggs are cooked through.
- Add the finely chopped coriander then mix to combine.
- Serve with chapatti or naan bread then enjoy!
Notes
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 271kcalCarbohydrates: 19gProtein: 7gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 136mgSodium: 504mgPotassium: 524mgFiber: 3gSugar: 4gVitamin A: 641IUVitamin C: 24mgCalcium: 45mgIron: 2mg
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