This past week I have eaten a lot of food, and none of it was made by me. Not so great when you have a food blog… But here I am, back with a student staple, curry. Unhealthy as it may sound, I cook curry at least once a week; it’s just too simple to make, and always delivers on flavour and price. As my diet becomes increasingly vegetarian I have looked to find tasty alternatives to chicken and lamb. Chickpeas, paneer and tofu have all proved perfect substitutes, and the addition of the whole boiled eggs here work nicely too. The chilli paste adds a punch of heat, and I find just half a tablespoon the perfect amount, but feel free to add more or less depending on your preferences. The coconut makes this curry creamy and the spices and ginger create a really unusual, but very delicious, flavour.
1 tbsp olive oil
2 garlic cloves, peeled and chopped
2 shallots, peeled and finely sliced
2 cm piece ginger, finely chopped
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground turmeric
½ tbsp chilli paste
1 tbsp brown sugar
200ml coconut milk
4 eggs, boiled and peeled
large handful mange tout
- To peel the tomatoes, cut a cross in the base of each, place in a bowl and cover with boiling water. Leave for a couple of moments then drain, peel and roughly chop.
- Heat the oil in a deep frying pan or sauce pan and add the garlic, shallots and ginger. After a minute, add the spices, paste and tomatoes and stir for a few minutes more.
- Add the coconut and sugar, bring to the boil and simmer until the sauce has thickened. This should take around 5 minutes. Add the eggs and mange tout and simmer for another 4 minutes or so, until the mange tout are cooked and the eggs are warmed through. Serve with steamed rice.