Mild Egg & Potato Curry

📝 Ingredients

• 8 eggs
• 600 g waxy potatoes
• 280 g basmati rice
• 1 brown onion
• 2 garlic cloves
• 1 tbsp rapeseed oil
• 1 tbsp mild curry powder (6 g)
• 1 tin of chopped tomatoes (400 g)
• 200 ml coconut milk (½ tin)
• 200 g frozen peas
• 150 ml water
• Salt, black pepper

🍴 Utensils

• Large sauté pan with lid
• 2 saucepans
• Slotted spoon
• Colander
• Cutting board and knife

📖 Steps

1. Peel the potatoes and cut them into 2 cm cubes, nice and even so they all cook at the same time. Rinse and drain them. Peel and finely slice the onion, then chop the two garlic cloves.
2. Hard-boil the eggs: gently lower them into a pan of boiling water with the slotted spoon and cook for 10 minutes. Plunge them straight into cold water for a few minutes, then peel them under a trickle of running water.
3. Meanwhile, heat the oil in the sauté pan over a medium heat. Fry the onion for 5 minutes, stirring, until translucent and lightly golden. Add the garlic and curry powder and stir for 1 minute: the spices should smell wonderful without burning.
4. Add the diced potatoes and coat them well in the spices. Pour in the chopped tomatoes, coconut milk and water, season with salt and pepper and stir. Bring to a gentle simmer, cover and cook over a low heat for 20 minutes, stirring now and then.
5. While the sauce simmers, rinse the basmati rice in the sieve until the water runs almost clear. Cook it in a large pan of boiling salted water for about 11 minutes (check the packet), then drain and keep covered.
6. Check the potatoes are cooked: the tip of a knife should slide in without resistance. Then add the peas straight from frozen and cook uncovered for 5 minutes. If the sauce is too thick, loosen it with a little water.
7. Halve the hard-boiled eggs lengthways and place them in the sauce, yolk side up. Let them warm through for 2 to 3 minutes over a low heat without stirring, so they don't break up. Taste and adjust the salt.
8. Divide the rice between the plates, then add the potato and pea sauce. Place four egg halves per person on top and serve piping hot.