Coconut milk is a must for me in every curry I eat, but sometimes I feel the need for something lighter. The majority of the ingredients used are standard items in most people’s cupboards and fridges. It’s a fantastic recipe to have as a backup for days when you’ve ran out of ideas or fresh produce.
Potato & Egg Curry – Aloo Dimer Djol
Preparation: 5 mins Cooking: 25 mins
Weight Watchers POINTS Per Serving: 5½
- 200g (7 oz) new potatoes, halved
- 30ml (2 tbsp) groundnut oil
- 1 onion, finely chopped
- 1 green finger chilli, finely chopped
- 5ml (1 tsp) root ginger, peeled and finely grated
- 1.25ml (¼ tsp) garam masala
- 5ml (1 tsp) ground turmeric
- 2.5ml (½ tsp) ground cumin
- 1.25ml (¼ tsp) salt
- 2 boiled eggs
- coriander leaves (cilantro), finely chopped
- Boil the potatoes until tender. Drain.
- Place the onion in the pan and sauté over a low heat for 10 minutes or until golden brown, sweet and cooked. Add the chilli and ginger and fry for a minute. Add the garam masala, turmeric and cumin and stir fry for a minute. Add the potatoes, eggs and salt. Fry for a few minutes, stirring to make sure the potatoes and eggs are covered in the spicy mixture. Garnish with coriander leaves and serve immediately.
- Omit the chilli if you don’t like your curries very hot.
- You can use standard potatoes if you like. Just peel them and cut in even sized pieces.