Curried Eggs and Vegetables

Curry Bible, p. 241

3 tablespoons ghee or oil

1 medium-sized onion, very finely chopped

¼-inch piece fresh ginger, grated

4 garlic cloves, crushed

1-3 fresh green chilies, deseeded and finely chopped

1 large potato, peeled and diced

3 Roma tomatoes, deseeded and diced

13.5 fluid ounces coconut milk

1 ½ teaspoons salt

4.5 ounces frozen peas

2 teaspoons Garam Masala

¾ teaspoon ground turmeric

6 hardboiled eggs, shelled

Fresh lemon or lime juice, to taste

Handful of chopped fresh cilantro or mint

Andrea makes chopping tomatoes looks easy. That's talent.

I, meanwhile, created a small catastrophe with frozen peas. 

When you have to shell eggs, six hands are always better than two.

Heat the ghee or oil in a heavy saucepan and fry the onion, ginger, garlic and chilies until soft and aromatic (about 5 minutes), stirring frequently.

Sometimes, when the Piggly Wiggly doesn't have any fresh ginger, you have to make do with the ground stuff. 

Add the potato, tomatoes, coconut milk and salt, and enough water to barely cover. 

Everything's prettier with coconut milk!

Bring to a boil and simmer for 10 minutes, then add the peas, garam masala and turmeric and cook an additional 5 minutes.

Cut eggs into wedges and place in a serving dish. Taste curry sauce, adjusting seasonings and adding a squeeze of lemon or lime juice, and the chopped herbs. 

And then it gets brown and starts to look more recognizably like Indian food. 

Pour over the eggs, and serve. 

Served with Andrea's basmati rice and fresh spicy salad and Kaitlin's happy roasted brussel sprouts!

See? Over the eggs instead of over the rice. Or I guess over both if you really want. No judging. 

My Rating: 4/5 "Loved the use of eggs as a base - the dish really popped because of that little twist. The curry itself is kind of sharp, but the coconut milk gives it a nice creamy texture that's supportive but not overwhelming."