Slow Cooker North Indian Egg Curry

Categories : easy peasy, eggs, main dishes, potatoes & vegetables, Recipes, Slow Cooker @en, vegetarian or vegan

A leftover-egg post, since it’s the week after Easter! What could be better than an exotic, spicy vegetarian egg curry? Making it in the slow cooker means it’s completely effortless. Because who can be bothered to cook after all that Easter food?

I adore boiled eggs. Leftover hard boiled eggs is a term equal to leftover chocolate in this house. An oxymoron if there ever was one. Eggs are the perfect snack and I could eat 10 of them every day. I have a couple of great salads on which I have stuck an egg or two (here and here) and I’ve shared some general info in this tip as well. So I won’t go on about them anymore.

Curry. Yum. I don’t eat it so often anymore, due to The Mister’s hatred for anything spicy. I just don’t think to cook it for myself. Until today that is. I’m so glad I had this idea. This is going to be a “me” evening, with spicy curry, a beer and a reunion episode of those mad-as-a-hatter housewives in Beverly Hills. Are you jealous?

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

Show me more ideas and suggestions

I was going to add some frozen peas at the end (with the eggs), but I forgot. It happends more often than I’d like to admit. I was going to pour some boiling water over them in a colander, so they wouldn’t completely drop the cooking temperature. Go ahead and try it if you want. I will next time.

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!