Island Greens and Eggs Curry
A delicious fiery curry anytime, especially brunch!
Ingredients
- 2 tbsp Oil
- 1 medium Onion finely chopped
- 2-3 garlic cloves finely chopped
- 2-3 tsp Ginger finely chopped
- 1 sweet red pepper chopped
- 2-4 tsp Tobago Habanero Curry (for hot to very hot)
- 1 tbsp turmeric (for colour)
- 1 medium Potato peeled, cut into small cubes
- 1 small zucchini sliced
- 1/2 cup water
- 1 large bunch of greens (baby kale, chard, spinach) roughly chopped
- 1 can Coconut Milk
- Salt to taste
- 10-15 cherry tomatoes
- Squeeze of lemon
- 8 eggs, hard-boiled peeled, and halved
- 1 cup cilantro and/or parsley chopped
- Rice or bread to serve with.
Instructions
- Heat oil in a saucepan over medium heat2 tbsp Oil
- Add onions and sauté for about 10 minutes until translucent.1 medium Onion
- Add garlic and ginger and sauté for 1 minute.2-3 garlic cloves, 2-3 tsp Ginger
- Add Tobago Habanero Curry and turmeric. Sauté for 1 minute.2-4 tsp Tobago Habanero Curry, 1 tbsp turmeric
- Add potato and zucchini. Sauté for 1 minute.1 medium Potato, 1 small zucchini
- Add water. Bring to boil. Simmer at medium-low heat until soft (about 10-15 min)1/2 cup water
- Add greens. cover and continue to simmer gently for another 10 minutes.1 large bunch of greens (baby kale, chard, spinach)
- Add coconut milk and salt. Turn up the heat, stir, and let simmer covered for 5-10 minutes.1 can Coconut Milk
- Add tomatoes, simmer for 5 minutes. Turn off heat and finish with squeeze of lemon.10-15 cherry tomatoes, Squeeze of lemon
- Arrange egg halves on a bed of rice or bread. Ladle curry on top. Garnish with parsley and/or cilantro.8 eggs, hard-boiled, 1 cup cilantro and/or parsley, Rice or bread to serve with.
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