Ingredients

• onions 2, 1 chopped, 1 quartered
• sunflower oil
• green chillies 2, 1 halved and seeded, 1 finely sliced
• garlic 2 cloves
• coriander a handful, leaves and stalks separated
• turmeric 2 tsp
• garam masala 2 tsp
• ground cumin 2 tsp
• fennel 2 tsp
• black mustard seeds 2 tsp
• vegetable or chicken stock cube 1
• chopped tomatoes 400g tin
• coconut milk 150ml
• potatoes 400g, peeled and cut into 2.5cm cubes
• eggs 3
• lemon 1, juiced
• basmati rice to serve
• chapatis to serve

Directions

• 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.

Nutrition

Photos