Wow, this week has been a week, and it’s only WEDNESDAY! I’m sure many of you have had power outages with the recent storms, hence when you also go away for the weekend and have internet problems, post don’t come on time. I guess if anything, I learned my lesson not to say a post will post by a certain day if I haven’t quite finished working on it. So anyways…

Happy Fourth of July!!!!!!!

I normally don’t write in color, so this makes me happy! This recipe was modified from a wonderful curry cookbook I have. Don’t be fooled by the low price, it’s a wonderful book with curries ranging from Indian to Thai. I absolutely love to go to it. It does have quite a few meat entree’s, but I often modify them to vegetables or tofu. This curry, is vegetarian, but mostly has been changed slightly in the spicing. I guarantee you’ll love it! J even thought it was filling due to all the protein. (For those that don’t know, he does eat meat so this is a great accomplishment for me!)

 

Upon first bite, you feel the softness of the egg. The cooked yolk crumbles as the smooth curry mixture begins to warm the tongue. The flavor is buttery, yet exotic. The linger of coriander leaves an almost sweet flavor. The aromatic smell of curry powder and mustard seeds draws you in. This curry explores all your senses. You will taste it, smell it, feel the unique textures, see the beautiful colors….okay you won’t hear it. Except maybe that sizzling of seeds in oil.

Without further adieu:

Bengali Egg and Potato Curry

(Servings:  4)

• 2  tablespoon(s) sunflower oil
•  1  tablespoon(s) black mustard seed
• 2  garlic, cloves chopped
• 1  tablespoon(s) crushed red pepper
• 2  tablespoon(s) curry powder
• 1  onion, sliced into rings
• 1  teaspoon(s) chili powder
• 1  tablespoon(s) coriander leaves
• 1  tablespoon(s) cumin seeds
• 1/2  teaspoon(s) tumeric
•  1  cup(s) tomatoes, canned
•  1  teaspoon(s) sugar
• 1  cup(s) coconut milk
• 6  hard boiled eggs
• 2  potatoes, chopped and half cooked by steaming

Directions:

Heat oil in skillet and add mustard seeds. Allow them to heat till popping. Add garlic, pepper flakes, and curry powder, stirring constantly until mixture is combined in oil homogeneously.

Add onion and cook till soft and glossy.

Stir in chili powder, coriander, cumin seeds, tumeric, tomatoes, and sugar. Bring to boil for 1 minute, and then reduce temperature. Continually stir mixture to keep all ingredients combined.

Stir in coconut milk potatoes. When potatoes are fully cooked (as tested by fork), add in eggs LIGHTLY stirring so as not to break them into pieces.

I served this with rice, but the next day ate my leftovers without any. This is a great filling curry so no need to compliment it with anything heavy.

Nutrition Facts (per serving)                                   

Calories    365                                                         

Percentage Fat 70.6

 Total Fat (g)  28.62                 

Percentage Carbohydrates 15.4

 

 

 

I’ll be gone for the next few days celebrating the fourth! I hope you have a wonderful holiday celebrating with friends and family! Be on the lookout for great new recipes next week!!

How are you celebrating the fourth? I’d love to know!