A good curry is so packed with flavour, it doesn’t need any meat. And that’s exactly true for this egg, potato and spinach curry.
SERVES 4 // COOKING TIME 40 min
2 tbsp vegetable oil
1 onion, peeled and chopped
4 garlic cloves , peeled and chopped
1 small red chilli, finely chopped
1 tbsp peeled and grated ginger
1 tsp black mustard seeds
1 tsp ground turmeric
1 tsp garam masala
½ tsp ground coriander
½ tsp ground cumin
400 g tin chopped tomatoes
400 ml vegetable stock
2 large potatoes, peeled and diced
200 ml coconut milk
6 hard-boiled eggs, quartered
Handful baby spinach
1 tbsp lime juice
Salt and black pepper
1. Heat oil in a large, deep pan. Add onion, garlic, chilli and ginger, and fry for 3–5 minutes, until the onion is soft.
2. Add the spices and fry for another 3 minutes, until fragrant.
3. Add tomatoes, stock and potatoes, and simmer for 15–20 minutes until potatoes are soft.
4. Add the coconut milk, eggs and spinach. Season with lime juice, salt and pepper.
Recipe & styling: Anett Velsberg
Photography: Andreas Eiselen // HMimages.co.za
This red lentil curry with coconut is another vegetarian favourite!