Monday, July 19, 2010

Zanzibar Egg Curry

(There are a lot of curry powders available.. you can pick one from Zanzibar or use whichever you like.. we used one from Pakistan with a nice sweet flavor)
from the last Pike Market Community Kitchen

5-6 yellow potatoes, diced large
2 T cooking oil
salt & pepper TT
9 eggs
1 red onion
1/2 head garlic, minced
1" piece of ginger, minced
1/2 can tomato sauce
1 T cooking oil
1 can crushed tomatoes
1 C water
1 T & 1 t Curry Powder (we used a Pakistani curry powder from World Spice)
1/2 t salt
1/2 head cauliflower, chopped small
1/2 # yellow wax beans (or green beans), trimmed & cut bite-sized
1 bu broccolini, 1/2" trimmed from the bottom and sliced 1/2" thick
salt & pepper TT

1. Preheat the oven to 400 degrees. Toss the potatoes with salt, pepper and oil, and roast in the oven for 20 minutes or until golden. Remove and set aside.
2. Boil the eggs for about 10 minutes and set in an ice water bath to cool. When cooled, peel and cut them in half lengthwise.
3. In a food processor, puree the onion, garlic, ginger and tomato sauce together. Add a bit of water if you have to, taking from the 1/2 cup of water you'll use later.
4. In a large saute pan, heat the oil over medium-high heat. Add the onion-tomato mixture and cook for 5 minutes. Add the crushed tomatoes, water, curry powder and 1/2 t salt, and cook another 5 minutes.
5. Add the cauliflower, broccolini and wax beans and cook until just cooked, about 5 minutes. Add the eggs and gently combine. Serve over the roasted potatoes.

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