Root Vegetable Curry With Eggs. |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Like a lot of nice things I make, this was born of what was left in the fridge at the end of the week. Be warned: my mum says it’s very hot. I don’t think so, but I spent a month working in Rajasthan last October and my definition of ‘hot’ went up several notches. So if you don’t like very hot, maybe use less curry or a mild blend or something. Ingredients:
1/4 turnip |
4 carrots |
4 parsnips |
1 onion |
2 tablespoons madras curry powder |
1 teaspoon cinnamon |
1 vegetable stock cube |
1 tablespoon tomato puree |
2 teaspoons light butter |
salt and pepper |
4 eggs |
Directions:
1. Chop up all the vegetables into bite-size pieces.
2. Put them in a pan with enough water to cover and bring to the boil.
3. Add the spices, stock cube, seasoning, puree and spread.
4. Let simmer for about 40 minutes.
5. During the last twenty minutes or so, hard-boil the eggs.
6. If necessary, evaporate any excess water on the vegetables .
7. When all cooked, shell the eggs and put them on top of the curry to serve.
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