Sweet Potato & Egg Curry

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    8hrs 45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    655

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 Jul 5, 2019

Ingredients

  • Sunflower oil icon
    Sunflower oil
    15ml
  • Onion icon
    Onion
    140g
  • Chili flakes icon
    Chili flakes
    0g
  • Sweet potato icon
    Sweet potato
    594g
  • Garlic clove icon
    Garlic clove
    12g
  • Cumin seeds icon
    Cumin seeds
    2g
  • Ground coriander icon
    Ground coriander
    2g
  • Ground turmeric icon
    Ground turmeric
    2g
  • Garam masala icon
    Garam masala
    2g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    369g
  • Tinned green lentils icon
    Tinned green lentils
    383g
  • Vegetable stock icon
    Vegetable stock
    300ml
  • Superfine sugar icon
    Superfine sugar
    4g
  • Boiled eggs icon
    Boiled eggs
    300g
  • Frozen peas icon
    Frozen peas
    122g
  • Heavy cream icon
    Heavy cream
    161ml
  • Cilantro icon
    Cilantro
    as needed

Tools

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

Step preview

  1. Prep and set aside onion: chopped
  2. Prep and set aside chili flakes: crushed
  3. Prep and set aside sweet potato: diced
  4. Prep and set aside garlic clove: finely chopped
  5. Prep and set aside cumin seeds: crushed
  6. Prep and set aside tinned green lentils: drained
  7. Prep and set aside boiled eggs: halved
  8. Prep and set aside cilantro: torn
  9. Prep and set aside cilantro: torn
  10. Get a clean medium cast iron skillet
  11. Add sunflower oil
  12. Heat
  13. Add prepared onion
  14. Fry until softened while stirring occasionally - 5 min
  15. Stir in prepared chili flakes
  16. Stir in prepared sweet potato
  17. Stir in prepared garlic clove
  18. Stir in prepared cumin seeds
  19. Stir in ground coriander
  20. Stir in ground turmeric
  21. Stir in garam masala
  22. Stir in salt & pepper
  23. Fry - 2 min
  24. Add canned chopped tomatoes
  25. Add prepared tinned green lentils
  26. Add vegetable stock
  27. Add superfine sugar
  28. Season with salt & pepper
  29. Boil while stirring occasionally
  30. Spoon content of medium cast iron skillet into slow cooker bowl and cover
  31. Cook - 8 hr, low heat
  32. Add prepared boiled eggs
  33. Add frozen peas
  34. Add heavy cream
  35. Add prepared cilantro and cover
  36. Cook - 15 min, low heat
  37. Spoon curry into medium bowl
  38. Garnish with prepared cilantro
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