Description
A comforting curry featuring vibrant spices and creamy coconut milk, perfect for celebrating Easter with family.
Ingredients
Scale
- 4 large potatoes, peeled and cubed
- 2 hard-boiled eggs, shelled
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 can coconut milk
- Salt and pepper to taste
- 2 tablespoons oil
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger; sauté until the onion is translucent.
- Stir in the curry powder and turmeric; cook for 1 minute.
- Add the cubed potatoes and stir until they are well coated with the aromatic mixture.
- Pour in the coconut milk and season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until the potatoes are tender, about 15-20 minutes.
- Gently add the hard-boiled eggs to the pot and simmer for an additional 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
Serve with warm naan or fluffy rice. Ideal for leftovers; flavors deepen over time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg