Slow Cooker North Indian Egg Curry

Slow Cooker North Indian Egg Curry

INGREDIENTS

1 medium onion, minced

2 medium potatoes, cut into small chunks

1 tin (400gr) chopped tomatoes (with the juice)

2 Tbs olive oil

1 1/2 tsp fresh ginger, minced (keep the juices)

1 tsp cumin

1 tsp paprika, sweet

1/2 tsp sugar

1 tsp salt

1 tsp turmeric

1 tsp chilli powder

4 hard boiled eggs, peeled

jasmine or basmati rice to serve

 

DIRECTION

Step 1

In the slow cooker insert combine the onion, potatoes, tomatoes, olive oil, ginger, cumin, paprika and sugar. Also add 1/2 a teaspoon of the salt, 1/2 a teaspoon of the turmeric and 1/2 a teaspoon of the chilli powder. Cook on low for about 8-9 hours till the potatoes are tender.

Step 2

When the potatoes are done, use an egg cup to mix the rest of the salt, turmeric and chilli powder. Rub this into the eggs and put them in the slow cooker. Cook for an extra hour.

Step 3

Serve the curry with jasmine or basmati rice, naan bread and some Greek yogurt if desired/needed!

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