Whip up this Bombay egg and potato curry in just 40 minutes using store cupboard ingredients to avoid a trip to the shops - a perfect midweek meal
Ingredients
2 onions, 1 chopped, 1 quartered
sunflower oil
2 green chillies, 1 halved and seeded, 1 finely sliced
2 cloves garlic
a handful coriander, leaves and stalks separated
2 tsp turmeric
2 tsp garam masala
2 tsp ground cumin
2 tsp fennel
2 tsp black mustard seeds
1 vegetable or chicken stock cube
400g tin chopped tomatoes
150ml coconut milk
400g potatoes, peeled and cut into 2.5cm cubes
3 eggs
1 lemon, juiced
to serve basmati rice
to serve chapatis
Step by step
Fry the chopped onions in 1 tbsp sunflower oil in a large frying pan or shallow casserole until soft and golden. Meanwhile, whizz the quartered onion, halved chilli, garlic and coriander stalks with ¼ tsp salt to a paste – with a splash of water to help if you need.
Once the onions are soft, stir in the paste and spices and fry for 4-5 minutes until fragrant. Crumble in the stock cube, stir in the tinned tomatoes and coconut milk with a tinful of water and bring to a simmer. Add the potatoes, cover with a lid and simmer for 8 minutes.
Gently lower the eggs into boiling water and cook for 8 minutes. Cool in cold water then peel and quarter them. Take the lid off the curry and carry on bubbling for 10-15 minutes until the potatoes are tender and sauce reduces and thickens.
Taste the curry and season with more salt, black pepper and lemon juice. Snuggle the eggs back in, turn off the curry and sit the lid back on top so the eggs warm up for a minute or so. To serve, scatter with sliced green chilli and coriander leaves, and eat with basmati rice or warm chapatis.
