Curry Egg & Aloo by Chef Jason Peru | EAF Presents

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk is lower in calories and still creamy.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be fresher and cheaper.

Heat 2 1/2 tbsp of vegetable oil in an iron pot on the stove until shimmering.

Add cumin seeds and mustard seeds to the oil and let them pop to release their flavor.

Add sliced ginger, chopped onions, and sliced garlic to the pot and sauté for about 2 1/2 minutes until translucent.

Mix in chives, celery, Shadow B, and podina herbs.

Add 2-4 curry leaves and let the mixture cook down for another 2 1/2 minutes.

Stir in curry powder, ground coriander, and turmeric, toasting the spices for 1 1/2 to 2 minutes until fragrant.

Add 1/2 cup to 3/4 cup of water to form a curry paste, covering the pot for 2 1/2 minutes to reduce the mixture by half.

Check the mixture after steaming; it should be thick and reduced.

Add 8 oz of diced raw potatoes to the curry paste and mix well to coat them in the spices.

Pour in about 2 cups of water, cover, and cook on medium to high heat for about 10 minutes until the potatoes are 3/4 cooked.

After 8-10 minutes, add coconut milk to the pot and mix well.

Prick the boiled eggs with a pairing knife to create a rough surface for sauce absorption, then add them to the curry.

Stir in chopped tomatoes, salt, and black pepper to season the dish.

Let everything simmer together, allowing the flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens