Sri Lankan Potato and Egg Curry
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g potatoes, peeled and diced
- 6 eggs
- 300 ml coconut milk
- 1 onion, finely sliced
- 1.5 tbsp sri lankan unroasted curry powder
- 10 curry leaves
- 1 tsp mustard seeds
- 2 tbsp coconut oil
Nutrition (per serving)
- Calories
- 436 kcal
- Protein
- 15.5 g
- Carbohydrate
- 21.8 g
- of which sugars
- 4.9 g
- Fat
- 30.7 g
- of which saturates
- 21.5 g
- Fibre
- 4.4 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Hard-boil the eggs for 9 minutes, then cool under cold water, peel and halve.
- 2
Heat the coconut oil in a pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 3
Add the sliced onion and fry for 6 minutes until softened.
- 4
Stir in the sri lankan unroasted curry powder, then add the potatoes and coconut milk, cover and simmer for 15-18 minutes until the potatoes are tender.
- 5
Slide in the halved eggs and simmer for 2-3 minutes to heat through.
- 6
Serve hot with rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.