CINNAMON POTATO & EGG CURRY

cinnamon potato egg curry

A simple elegant potato curry with the subtle infusion of Ceylon Cinnamon, Turmeric and sliced eggs for your protein. The coconut milk and the sprinkling of lime juice adds a refreshing flavor to this dish. Makes an ideal companion dish to rice or Asian pancakes.

Prep Time : 30 minutes
Cook Time : 30 minutes
Serves : 4-6 people

INGREDIENTS

2.0 lbs. potatoes cut into 1 inch cubes
1 Ceylon cinnamon stick
1 tbsp. of vegetable oil
1 large onion finely chopped
1 green chili cut lengthwise with the seed removed
1 tbsp. crushed garlic
10 curry leaves
1/2 tsp. of turmeric powder
1/2 tsp. of fenugreek seeds
5.6 oz. coconut milk
salt to taste
1-2 tsp. of lime juice
2 cups of water (for gravy)
5 hardboiled eggs

DIRECTIONS

Add the onions, fenugreek seed and Ceylon Cinnamon stick, Turmeric, curry leaves and sauté for 3 minutes.
Add the raw potatoes and bring to a boil until the potatoes are tender. While this is being done hard boil the eggs in separate pan.
Once the potatoes are cooked (about 25 minutes), add the one cup of coconut milk and salt and allow to boil for another 2 minutes.
Slice the boiled eggs in half and add to the potato curry and let it summer on low heat for 5 minutes.
Turn off the heat and squeeze 1-2 tsp of lime juice.