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Before you jump to Potatoes and Poached Eggs in a Coconut Curry recipe, you may want to read this short interesting healthy tips about The Meals You Choose To Consume Will Effect Your Health.
One thing that some of you may already know is that by consuming the right foods can have a huge effect on your health. It’s also advisable to realize that there are foods that you will want to avoid at all costs and that would be the majority of food you find at the fast food chain restaurants. These sorts of foods are loaded with bad fat and also have very little nutritional value. You will be pleased to know that we are going to let you know a few of the foods that you ought to be eating every day.
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If you determine that your health is important to you, you should take these suggestions to heart. Something that you should actually avoid is all of the processed foods that you can buy in the stores, and start cooking fresh foods for your meals.
We hope you got benefit from reading it, now let’s go back to potatoes and poached eggs in a coconut curry recipe. To make potatoes and poached eggs in a coconut curry you need 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Potatoes and Poached Eggs in a Coconut Curry:
- Prepare 4 Eggs ( I made a big curry) :
- Provide 1 Onion large : chopped
- You need 3 Potatoes : medium diced into pieces
- Prepare 1 can Tomatoes : or 3 medium chopped
- Use 2 cups Squash : worth chopped
- Get 3 Chilli : slit lengthwise (HEAT!)
- Provide Ginger : small piece minced
- Take 3 cloves Garlic : minced
- Provide 2 tbsps Curry Powder : (or a combo of tumeric, and coriander)
- Provide 1 tbsp Chilli Powder (or Paprika): (or a little more if you can handle it)
- Prepare 1 cup Coconut milk -
- Prepare to taste Salt
- Use 1 tsp Mustard seeds -
- Get 1 tsp Cumin seeds -
- Take Oil
Steps to make Potatoes and Poached Eggs in a Coconut Curry:
- Before we begin, make sure you use a WIDE and deep sauce pot. This gives the eggs room to poach well and the eggs won't disintegrate with the curry!
- Heat some oil and add the mustard seeds and cumin seeds. When they start spluttering all over the place, add the minced ginger and garlic, green chillies and onions and saute. Once the onions are soft, add the potatoes and squash and the curry powders. Add a little water and allow it cook for a few minutes
- A few minutes later add the tomatoes, and a few cups of water and the cup of coconut milk. Add the required amount of salt and some curry powder if needed. Stir well and allow it to cook. When the potatoes and squash are cooked through, it will be time for the eggs to go in. Simmer on medium-low heat for 10-15mins and allow the potatoes and squash to cook through
- Test a potato in the pot and if it feels cooked (soft and mushy), if it is, break the eggs one by one into the pot. Do it slow and make sure the eggs don't break. It might sound tricky but it was not that difficult!
- Reduce the heat to low and cover the pot with a lid. Cook for 5mins until the yolk is cooked. I cooked till I got a firm yolk, if you want a runny yolk it should take less than 5mins. Once done, allow the curry to rest for a few minutes before serving
- Serve warm with some rice, roti or bread
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