Easy Peasy Egg Curry

My partner’s family made curry this way. Simple, versatile and delish.

1 tbsp ghee or coconut oil
1 large onion, chopped
3 cloves garlic, minced
3 tbsp curry powder
1 tsp white pepper
3 bay leaves
¼ cup catsup
2 tomatoes, diced
4 carrots, peeled and chopped
4 potatoes, peeled and large dice
½ head cauliflower pieces (optional)
1 cup frozen peas
Salt to taste
8 hard boiled eggs

In large saucepan, warm oil over medium heat. Add onions and sauté until limp. Add garlic and other seasonings and cook for another 2 minutes. Add 5 cups of water, bring to boil, add carrots and potatoes (and cauliflower if using) then simmer until veggies become tender and sauce begins to thicken. Stir occasionally and add more water if necessary.

In the meantime, boil 8 eggs for 10 minutes, cool and remove shells and add once veggies are tender. Add peas and cook for 15 more minutes. Serve over rice.

Serves 6.

Hint: Tastes even better the next day.

Variation: 11/2 cups cooked or canned chickpeas*

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