Sweet Potato & Egg Curry

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    8hrs 45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    624

This easy sweet potato and egg curry combines the heady flavors of cumin, coriander, garam masala and chilies in a creamy, flavorful sauce. This curry is hearty enough to serve with naan, but it's also delicious with rice.

recipe updated Oct 8, 2019

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Chili flakes icon
    Chili flakes
    about ½ teaspoon (0g)
  • Sweet potato icon
    Sweet potato
    2.25 cups (594g)
  • Garlic clove icon
    Garlic clove
    2
  • Cumin seeds icon
    Cumin seeds
    1 tsp (2g)
  • Tinned green lentils icon
    Tinned green lentils
    13.5 ounces (about 2 cups)
  • Boiled eggs icon
    Boiled eggs
    6 (300g)
  • Cilantro icon
    Cilantro
    as needed
  • Sunflower oil icon
    Sunflower oil
    1 tbsp (15ml)
  • Ground coriander icon
    Ground coriander
    1 tsp (2g)
  • Ground turmeric icon
    Ground turmeric
    1 tsp (2g)
  • Garam masala icon
    Garam masala
    1 tsp (2g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    13 ounces (about 1½ cups)
  • Vegetable stock icon
    Vegetable stock
    1.25 cups (300ml)
  • Superfine sugar icon
    Superfine sugar
    1 tsp (4g)
  • Frozen peas icon
    Frozen peas
    1 cup (122g)
  • Heavy cream icon
    Heavy cream
    ¾ cup (161ml)

Tools

  • kCook icon Medium cast iron skillet
  • kCook icon Medium bowl
  • kCook icon Saucepan
  • kCook icon Slow cooker bowl

Step preview

  1. Add sunflower oil to a clean medium cast iron skillet
  2. Heat
  3. Add onion to the medium cast iron skillet
  4. Fry until softened while stirring occasionally - 5 min
  5. Stir in chili flakes, sweet potato, garlic clove, cumin seeds, ground coriander, ground turmeric, garam masala and salt & pepper the medium cast iron skillet
  6. Fry - 2 min
  7. Add canned chopped tomatoes, tinned green lentils, vegetable stock and superfine sugar to the medium cast iron skillet
  8. Season with salt & pepper
  9. Boil while stirring occasionally
  10. Spoon content of medium cast iron skillet into slow cooker bowl and cover
  11. Cook - 8 hr, low heat
  12. Add boiled eggs, frozen peas, heavy cream and cilantro to the curry and cover
  13. Cook - 15 min, low heat
  14. Spoon curry into medium bowl
  15. Garnish with cilantro
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