A delicious curry that makes a great brunch dish.
2 large onions chopped small
2 tbsp minced ginger
1 large bulb garlic minced
4 tbsp olive oil
1 sweet red pepper chopped
5 tsp Tobago Habanero Curry (use more for a hotter curry)
1 tbsp turmeric (for colour)
1 medium potato, peeled, 1/4 inch cubes
1 small zucchini sliced
1/2 c water
large bunch of greens (baby kale, chard, spinach) coarsely chopped
1 c mixed cilantro & parsley, chopped
1 can coconut milk
salt to taste
10 - 15 cherry tomatoes
8 eggs, hard boiled
Sauté onions, ginger, garlic and pepper in oil until soft, add turmeric and Tobago Habanero Curry. As it starts to stick, add the water, potatoes and zucchini. Simmer at medium-low heat until soft (20 min).
Then add all the greens, cover and continue to simmer gently for a further 10 minutes.
Stir in the coconut milk and simmer until the ingredients are integrated and the coconut milk is bubbling slowly but not separating. Taste and add more curry if it's not hot enough. Add the tomatoes for the last 5 minutes.
Halve the eggs and arrange on a bed of saffron rice, 4 half eggs per serving. Ladle a cup, or more of the curried vegetables on top of each plate. Garnish with parsley and serve.