Ingredients
- Onion 1
- Ginger 1 tsp
- Garlic 15g
- SpinneysFOOD bay leaves 2
- SpinneysFOOD cumin seeds 1 tsp
- SpinneysFOOD fresh coriander 10g
- Dried chilli flakes 1 tsp
- SpinneysFOOD fine turmeric 1 tsp
- SpinneysFOOD cardamom pods 4
- SpinneysFOOD spices cinnamon sticks 1
- Potatoes 2
- Tomato paste 1 tbsp
- Coconut milk 400ml
- SpinneysFOOD Italian tomatoes 400g
- SpinneysFOOD eggs 4
- SpinneysFOOD bread 1
- SpinneysFOOD fine coriander 1 tbsp
Equipment
- Frying pan 1
Nutrition (Per serving)
- Calories 301
- Fat 20g
- Saturates 14.6g
- Protein 10.1g
- Carbs 20.6g
- Sugars 4.7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Bengali egg curry
Indian 20 Mins Prep · 35 Mins Cook
- Heat a little oil in a large wide frying pan or pot over a medium-high heat and sauté the onion, 3 crushed garlic cloves and ginger together until soft and translucent.
- Add all the spices to the pan and sauté for 5 minutes, until fragrant.
- Toss in the cubed potatoes and cover with the tomato paste, coconut milk and tinned tomatoes.
- Cook over a medium heat for 20-30 minutes or until the liquid has slightly thickened.
- Season with salt and pepper.
- Gently place the eggs in the curry and cook for a further 5 minutes over a low heat.
- Serve with rotis or any bread of your choice and coriander.