Sweet Potato & Egg Curry
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 8hrs 45mins
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- Serves
- 4
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- Calories
- 625
This easy sweet potato and egg curry combines the heady flavors of cumin, coriander, garam masala and chilies in a creamy, flavorful sauce. This curry is hearty enough to serve with naan, but it's also delicious with rice.
recipe updated Mar 3, 2022
Ingredients
-
- Chili flakes
- ½ teaspoon
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- Sweet potato
- 595 g
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- Garlic clove
- 2
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- Cumin seeds
- 1 teaspoon
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- Tinned green lentils
- 385 g
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- Boiled eggs
- 6
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- Cilantro
- as needed
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- Onion
- 1
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- Sunflower oil
- 1 tablespoon
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- Ground coriander
- 1 teaspoon
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- Ground turmeric
- 1 teaspoon
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- Garam masala
- 1 teaspoon
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- Salt & pepper
- as needed
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- Canned chopped tomatoes
- 370 g
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- Vegetable stock
- 300 ml
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- Superfine sugar
- 1 teaspoon
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- Frozen peas
- 120 g
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- Heavy cream
- 160 ml
Tools
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Stove
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Slow cooker
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Medium cast iron skillet
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Medium bowl
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Slow cooker bowl
Step preview
- Heat sunflower oil on a clean medium cast iron skillet
- Add onions and fry until softened while stirring occasionally - 5 min
- Stir in chili flakes, sweet potato, garlic clove, cumin seeds, ground coriander, ground turmeric, garam masala and salt & pepper to the medium cast iron skillet
- Fry - 2 min
- Add canned chopped tomatoes, tinned green lentils, vegetable stock and superfine sugar to the medium cast iron skillet
- Season with salt & pepper
- Boil while stirring occasionally
- Spoon curry into slow cooker bowl and cover
- Cook - 8 hr, low heat
- Add boiled eggs, frozen peas, heavy cream and cilantro to the slow cooker bowl and cover
- Cook - 15 min, low heat
- Serve and garnish with cilantro