This Indian curry recipe uses eggs, potato and cauliflower to make an easy vegetarian winter dinner recipe.
Ingredients
6 eggs
2 tablespoon vegetable oil
1 onion, chopped
2cm piece ginger, grated
2 cloves garlic, grated
1 teaspoon turmeric
2 teaspoon garam masala
2 teaspoon ground cumin
4 large ripe tomatoes, chopped
1 head cauliflower, cut onto florets
2 potatoes, peeled and cut into chunks
1 green chilli, split lengthways (optional)
1 cup fresh peas
1 handful spinach leaves
1 lemon, juice
Handful coriander, chopped
Plain natural yoghurt, to serve
4 pieces of Naan bread
Method
Bring a small saucepan of water to the boil, add the eggs and cook for 9 minutes. Drain and plunge into cold water to cool. Crack, peel and cut into halves and quarters. Set aside
Heat the oil in a heavy based saucepan. Add the onion and cook for 5 minutes until soft, then add the ginger, garlic and spices. Cook for a further 1 minute
Stir in the tomatoes, cauliflower, potato and chilli (if using)
Add 1/2 cup of water, put the lid on, and cook gently for 30 minutes
Once potato is cooked, add the peas, spinach, lemon juice and boiled eggs. Cook for 2 minutes, sprinkle in coriander and serve
