Adam Bennett's Asha's egg curry with basmati rice recipe
Paired with fragrant basmati rice, Adam Bennett’s egg curry is a delicious dish ideal for weekend lunch for all the family.
See method- Serves 4
- 15mins to prepare and 35mins to cook
- 416 calories / serving
Ingredients
- 350g Charlotte potatoes
- 4 eggs
- 2 pinches turmeric
- 140g basmati rice
- ½ garlic clove, chopped
- 1 onion, peeled and chopped into a 1cm dice
- 1 tsp ginger, grated
- 1 green chilli, chopped
- 1 bay leaf
- 1 ½ tsp garam masala
- handful coriander
- 1 lemon, cut into wedges
- 75ml vegetable oil
- 2 pinches salt
- 1 pinch sugar
Each serving contains
- Energy
- 1740kJ 416.0kcal
- Fat
- 21g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 2g
of the Reference intake
Carbohydrate 43.5gProtein 12.3gFibre 2.0g
Method
- Into a pot of cold, lightly salted water, bring the potatoes to boil for approximately 10-12 mins until tender.
- Drain and set aside to cool. Ask your helper to remove the skins and help them slice it into cubes of approximately 2cm.
- Lower the eggs into a pot of boiling water and cook for 8 minutes so that they are just hard boiled. Cool under running water, and ask your helper to peel the eggs. Prick each egg 3 or 4 times into the egg white with a fork - this helps them to absorb the flavour of the curry. Sprinkle the eggs and the potatoes with a sprinkle of turmeric powder.
- Wash the rice and add into a large pan. Cover and bring to boil with double its volume of water. Stir occasionally. Reduce to a low heat and cover. Leave to cook gently for approximately 12 mins then remove and set aside.
- Over a medium heat, add the vegetable oil into a saucepan. Once hot, carefully fry the eggs until slightly crispy. Remove and reserve into a bowl. Add the garlic to the same pan and fry lightly followed by the onions seasoned with a pinch of salt. Continue to cook for 5 mins until soft.
- Add the potatoes and continue cooking until all ingredients are golden brown in colour. Add the gingerand the chilli. Cook for a further 4-5 mins. Return the eggs to the pan adding a pinch of turmeric, bay leaf, garam masala, a pinch of sugar with salt (if needed), and enough hot water just to cover the potatoes.
- Simmer for 8-10 mins. The eggs should warm through and the sauce will come together but still remain fairly light.
- Divide the curry into bowls and finish with the chopped coriander. Serve with the basmati rice and wedges of lemon.
- See all Curry recipes
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
