INGREDIENTS:
- vegetable oil
- 2 English onions, chopped
- 3-4 garlic cloves, very finely chopped
- 2 cm ginger, grated
- 1 tsp coriander seeds (or 2 tsp ground)
- 1 tsp cumin seeds (or 2 tsp ground)
- 1 tbsp garam masala plus extra
- ½ tsp cayenne pepper
- ½ tsp chilli powder (or to taste)
- 1 tin of plum tomatoes (about 400g), roughly chopped
- 2-3 tsp tomato paste
- 1 tbsp lemon or lime juice
- 250ml vegetable stock
- parboiled potatoes
- frozen peas
- creamed coconut
- 4-8 boiled eggs
- salt and pepper
- fresh coriander, to serve (optional)
- 1 tomato, finely chopped, to serve (optional)
INSTRUCTIONS:
- Heat about 2 to 3 tablespoons of oil in large lidded saucepan. Add onion and a pinch of salt. Fry gently until beginning to soften (about 10 minutes). Add garlic, ginger and all the spices. Stir well to ensure all are well-coated in oil. Continue to cook for about 1 minute, stirring to ensure the spices don't stick.
- Add the potatoes. stirring to ensure well-coated in the spice paste.
- Tip in tomatoes, tomato paste, lemon juice and vegetable stock. Stir well. Bring to the boil and simmer for 30 minutes.
- Add coconut to taste (I use about 2 tablespoons). Stir well to ensure that the creamed coconut melts and is distributed through the curry.
- Add boiled eggs and frozen peas (as many as you like; I like a lot!) Simmer for another 10 minutes.
- Check seasoning. Stir through one more teaspoon of garam masala.
- Serve with a little fresh coriander, chopped tomato and steamed rice.
Source: Marmaduke Scarlet
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