Egg Curry

Serves 4

Time 25 minutes

Ingredients

6 hard-boiled eggs

8 small cocktail potatoes – peeled and pre-boiled

1 red onion, diced

Handful of curry leaves

1 red chilli (optional)

1 tbsp mustard seeds

1 tsp cumin seeds

1 tsp turmeric powder

1 tbsp garam masala

2 garlic cloves, diced

1 tbsp ginger, diced

1 punnet cherry tomatoes

Extra virgin olive oil

Salt and pepper to taste

1 cup water

Rice, to serve

Method

Warm extra virgin olive oil in the pan. Add hard-boiled eggs to the pan. Brown slightly, eggs need to be golden on the outside – be gentle! Remove eggs and set aside.

Add some more olive oil to the pan. Add mustard seeds, curry leaves and cumin seeds to the pan. Add garlic, ginger and onion. Brown for 3-4 minutes.

Add turmeric, chopped chilli, garam masala and make a paste with a cup of water. Add this to the pot.

Then add eggs and potatoes and coat in spices. Simmer gently for 10 minutes with the lid on.

Then add in the cherry tomatoes.

Allow them to blister then serve with rice and naan.