Egg curry
This egg curry is made with an easy homemade curry paste. A vegetarian curry filled with spices and a bit of spiciness. Ready within half an hour.
Ingredients
- 2 onions
- 2 chili pepper
- 2 garlic cloves
- 8 eggs
- 2 tomatoes
- about 3 cm ginger root (1.2 inch)
- about 4 medium-sized waxy potatoes
- 2 bay leaves
- 2 cinnamon sticks
- dash of neutral oil (e.g. sunflower oil)
- 1 tablespoon turmeric
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 400 ml coconut milk
- rice for serving
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