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Potatoes and Poached Eggs in a Coconut Curry
Potatoes and Poached Eggs in a Coconut Curry

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We hope you got insight from reading it, now let’s go back to potatoes and poached eggs in a coconut curry recipe. You can cook potatoes and poached eggs in a coconut curry using 15 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Potatoes and Poached Eggs in a Coconut Curry:
  1. Take 4 Eggs ( I made a big curry) :
  2. Take 1 Onion large : chopped
  3. You need 3 Potatoes : medium diced into pieces
  4. Prepare 1 can Tomatoes : or 3 medium chopped
  5. Take 2 cups Squash : worth chopped
  6. You need 3 Chilli : slit lengthwise (HEAT!)
  7. Take Ginger : small piece minced
  8. Use 3 cloves Garlic : minced
  9. Provide 2 tbsps Curry Powder : (or a combo of tumeric, and coriander)
  10. Get 1 tbsp Chilli Powder (or Paprika): (or a little more if you can handle it)
  11. You need 1 cup Coconut milk -
  12. You need to taste Salt
  13. Take 1 tsp Mustard seeds -
  14. You need 1 tsp Cumin seeds -
  15. Take Oil
Steps to make Potatoes and Poached Eggs in a Coconut Curry:
  1. Before we begin, make sure you use a WIDE and deep sauce pot. This gives the eggs room to poach well and the eggs won't disintegrate with the curry!
  2. Heat some oil and add the mustard seeds and cumin seeds. When they start spluttering all over the place, add the minced ginger and garlic, green chillies and onions and saute. Once the onions are soft, add the potatoes and squash and the curry powders. Add a little water and allow it cook for a few minutes
  3. A few minutes later add the tomatoes, and a few cups of water and the cup of coconut milk. Add the required amount of salt and some curry powder if needed. Stir well and allow it to cook. When the potatoes and squash are cooked through, it will be time for the eggs to go in. Simmer on medium-low heat for 10-15mins and allow the potatoes and squash to cook through
  4. Test a potato in the pot and if it feels cooked (soft and mushy), if it is, break the eggs one by one into the pot. Do it slow and make sure the eggs don't break. It might sound tricky but it was not that difficult!
  5. Reduce the heat to low and cover the pot with a lid. Cook for 5mins until the yolk is cooked. I cooked till I got a firm yolk, if you want a runny yolk it should take less than 5mins. Once done, allow the curry to rest for a few minutes before serving
  6. Serve warm with some rice, roti or bread

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