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.
Serves 2/3
2 tomatoes
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.
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