Egg – Potato – Curry

Ingredients for 6 servings:

• 2 ½ kg potatoes, cooked and peeled
• 15 eggs, hard-boiled and peeled
• 500 ml coconut milk
• 2 can/n tomatoes, (can á 820ml), in pieces
• 2 onions, very finely chopped
• 3 cm ginger root, cut very finely
• 4 garlic cloves, very finely chopped
• 15 leaves curry, fresh
• 1 tbsp curry powder
• 1 tbsp spice mix, Garam Masala (Indian)
• 1 tbsp turmeric (turmeric root)
• Salt
• oil

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Simple Indian main course (vegetarian)

Sauté the onions, ginger, and garlic with a little oil in a large pot, then add the curry leaves (whole), spices, and a pinch of salt, along with the tomatoes and coconut milk. Add the potatoes and cook for about 10 minutes. Just before serving, halve the eggs and add them for 1-2 minutes. Serve with chutney and chili powder.