Jamaican Curry Eggs and Potatoes
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Ingredients
- 8 large eggs, hard-boiled and peeled
- 3 baking potatoes
- 2 tbsp jamaican curry powder
- 1 onion
- 2 garlic cloves
- 1 scotch bonnet chilli
- 280 g long grain rice
Nutrition (per serving)
- Calories
- 608 kcal
- Protein
- 25 g
- Carbohydrate
- 89.5 g
- of which sugars
- 5.4 g
- Fat
- 14.1 g
- of which saturates
- 4.2 g
- Fibre
- 6.6 g
- Salt
- 0.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and cube the potatoes and boil for 10 minutes until just tender, then drain.
- 2
Fry the sliced onion and crushed garlic in a little oil for 5 minutes, then stir in the jamaican curry powder and cook for 1 minute.
- 3
Add the potatoes and 250ml water, and the finely chopped scotch bonnet chilli, and simmer for 8 minutes.
- 4
Halve the hard-boiled eggs and add to the curry, spooning the sauce over them, and simmer for a further 3-4 minutes.
- 5
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, drain, and serve with the curried eggs and potatoes.
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