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Egg and Potatoes Curry



  • 8 Eggs

  • 20 grams Ghee

  • 1 Yellow Onion (medium, finely chopped)

  • 1 Garlic (clove, large, minced)

  • 3 grams Turmeric

  • 900 mg Cayenne Pepper

  • 3 grams Sea Salt

  • 1 Tomato (large, diced)

  • 350 ml Canned Coconut Milk

  • 4 grams Cilantro (chopped)


  1. Place the eggs in a saucepan and cover with cold water. Cover and bring to a boil. Turn off the heat and let it stand covered for 12 minutes. Drain and run cold water over the eggs until cool enough to handle and peel. Set aside.

  2. In another saucepan put cold water and bring to boil, add the potatoes, when they are soft and ready, set aside.

  3. Meanwhile, melt the ghee in a pan over medium heat. Add the onions and sauté for five minutes. Add the garlic, turmeric, cayenne pepper, and salt. Stir and cook for one more minute.

  4. Add the tomatoes, then gradually add the coconut milk, stirring constantly. Bring to a boil, then reduce to a simmer. Cook for two to three minutes or until the sauce thickens.

  5. Add the eggs and potatoes and cook until warmed through.

  6. Garnish with cilantro leaves and Enjoy!

Chiara x

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