Potato, coriander and egg curry

This curry is excellent served with steamed rice or an Indian bread. A dollop of sweet-spicy chutney and relish makes it a complete meal

Prep 0 h : 20 m
Cook 0 h : 45 m


  • 675g small waxy potatoes, such as kipfler, scrubbed

    1 tsp each ground coriander and ground cumin

    ½ tsp cayenne pepper

    ¼ tsp ground turmeric

    4 eggs

    60 ml (¼ cup) vegetable oil

    ½ tsp each cumin seeds and brown mustard seeds

    2 dried long red chillies

    2 tsp finely grated ginger

    60 ml (¼ cup) tomato passata

    2 tbsp thick natural yogurt

    1/3 cup (loosely packed) coriander


  • Bring potatoes to the boil in a large saucepan of lightly salted cold water over medium-high heat and cook until just tender, 12-15 minutes.

    Drain and cool slightly, then peel and cut into quarters.

    Combine in a large bowl with ground coriander and cumin, cayenne pepper, turmeric and 1½ tsp sea salt and gently mix to combine.

    Cook eggs in a saucepan of boiling water for 5 minutes, then drain and refresh in cold water.

    Peel eggs and halve lengthways, then set aside.

    Heat oil in a large frying pan over medium-high heat, add cumin seeds, mustard seeds and chillies and stir occasionally over medium heat until mustard seeds begin to pop.

    Add ginger and stir to combine, then add passata and cook, stirring occasionally, until mixture has reduced by half (2-3 minutes).

    Add potato mixture and 350ml water, stir to combine and bring to the simmer, then cover, reduce heat to low and cook until potatoes have warmed through (15-20 minutes).

    Add eggs and cook until eggs are warmed through (2-3 minutes).

    Combine yoghurt and 80ml cooking liquid in a small bowl, then add yoghurt mixture to curry and stir to combine.

    Remove from heat, season to taste, scatter with coriander and serve hot with steamed rice.