Egg Curry

Egg curry lr cropped

Serves 2

This is another quick and delicious vegetarian dish. I like to serve it with small roasted potatoes. Potatoes with curry is a match made in heaven!

You may notice that I say to use organic turmeric. Organic turmeric is more intensely flavoured than non-organic. If you don’t have organic, just bump up the amount of turmeric a bit.

2 tablespoons vegetable oil
1 small onion, finely chopped
1 green chilli, deseeded and finely chopped
1 to 2 cloves of garlic, peeled and grated
1 tablespoon freshly grated ginger
A pinch of salt
Freshly ground black pepper
1 tsp organic turmeric
1 ½ tablespoons tomato puree
1 tsp tamarind paste
1 tsp brown sugar
1 x 400 g tin coconut milk
6 hard-boiled eggs, halved

Heat the oil and sauté the onion for 5 minutes. Add the chilli and continue to sauté until the onions have softened. Stir in the garlic and stir-fry for 1 minute. Add the ginger and stir-fry for another minute.

Stir in the salt, black pepper and turmeric and cook off for 30 seconds. Add the tomato puree and stir-fry for 2 minutes. Stir in the tamarind and sugar, then pour in the coconut milk. Bring the mixture up to a gentle simmer and stir to mix well. Continue to simmer, uncovered, until you are happy with the consistence of the sauce. Taste and adjust the seasoning. If you prefer a completely smooth sauce, pass it through a sieve.

The sauce can now be cooled and stored in the fridge until needed.

To finish the dish, bring the sauce back to a gentle simmer, add the eggs and serve as soon as they have heated through.

Indian Vegetable Soup

Indian Vegetable Soup lr

Serves 4 as a hearty lunch

This is a very satisfying and highly flavoured soup, another one for the slow cooker. What’s more, no pre-cooking is required so it is very quick and easy to prepare.

3 carrots, peeled, trimmed and cut into bite sized pieces
3 large celery sticks, trimmed and cut into bite sized pieces
2 to 3 potatoes, peeled and cut into bite sized pieces
130g split red lentils, rinsed thoroughly under running water
3 garlic cloves, peeled and finely grated
1 ½ litres of chicken stock (made with 2 stock cubes)
1 x 400g tin chopped tomatoes
1 x 165g jar of korma curry paste (I use Pataks)
4 bay leaves
Salt (optional)

Place all of the ingredients except for the salt into a slow cooker. Give them a good stir, then cover and cook on low for 6 hours.

Taste to check the seasoning. Add a pinch of salt if it needs it. It may not, given that the tomatoes, stock cubes and curry paste already contain salt.

This soup likes to be made ahead and stored in the fridge for a day or two.