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Dinner recipe · from the recipe book

Egg and Potato Tomato Curry with Peas

Halved hard-cooked eggs and tender potatoes simmer in a tangy, gently spiced tomato gravy with sweet peas and green beans, served over fluffy basmati-style rice.

Egg and Potato Tomato Curry with Peas

Ingredients

  • 8 large400 gEggs
  • 2 small350 gRed potatoescut into 3/4-inch cubes
  • 14 oz400 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2 tbsp grated12 gFresh gingergrated
  • 1½ cups cut150 gGreen beanscut into 1-inch pieces
  • 1 cup134 gGreen peas, frozen
  • 2 medium120 gCarrotsdiced
  • 2 tbsp27 gCanola oil
  • 1½ tsp3 gGround cumin
  • 1¾ tsp3 gGround coriander
  • ¾ tsp2 gGround turmeric
  • 1⅛ tsp3 gChili powder
  • ¾ tsp2 gGarlic powder
  • ¾ tsp5 gSalt
  • 3 cups720 gWater
  • 1⅓ cups240 gLong-grain white rice, dryrinsed
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1 tbsp15 gLemon juice

Steps

  1. Prepare all vegetables first: chop the onion, mince the garlic, grate the ginger, cube the potato, dice the carrot and cut the green beans.
  2. Cook the rice: bring 360 g (half) of the water to a boil in a small saucepan, add the rice, cover and simmer on low 15 minutes, then rest off the heat, covered.
  3. Meanwhile, place the eggs in the pot, cover with fresh tap water, bring to a boil, cover and let stand off the heat 10 minutes until the yolks are fully set (160°F/71°C). Cool in cold water, peel, halve and set aside; pour out the cooking water.
  4. Heat 18 g (two-thirds) of the canola oil in the same pot over medium heat. Add the onion and cook 6–8 minutes until golden.
  5. Stir in the garlic and ginger for 1 minute, then add the cumin, coriander, turmeric, chili powder and garlic powder and stir 30 seconds until fragrant.
  6. Add the tomato paste and cook 1 minute, then add the canned tomatoes, the remaining 360 g of water and the salt.
  7. Add the potato and carrot, cover and simmer 12 minutes, stirring now and then.
  8. Add the green beans and simmer 5 minutes, then add the peas and simmer 3 minutes until all the vegetables are tender and the gravy has thickened.
  9. In a small skillet, heat the remaining 9 g (one-third) of canola oil and sear the egg halves cut-side down 1–2 minutes until lightly golden, then nestle them into the curry.
  10. Stir the lemon juice into the curry, scatter with cilantro and serve over the rice.

Contains: Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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