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Serves
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Ingredients
  • 1 sweet potato, diced and boiled to be soft
  • 4 eggs, hard boiled
  • Oil for frying
  • 1 onion, roughly chopped
  • 3 cloves of garlic, peeled
  • 3 inch chunk ginger, remove any of the thicker skin
  • 1 red chilli
  • 2 tbsps coriander powder
  • 1 tbsp cumin powder
  • 1 tsp turmeric
  • 6 whole cloves
  • 4 green cardamon, seeds only
  • 1 tsp fenugreek seeds, or powder if you can't find the seeds
  • 2 tbsps tomato puree
  • 400 ml tin of chopped tomatoes
  • 20 g creamed coconut block, roughly chopped
  • 150 g frozen spinach, (you can also used fresh)
  • 1 tbsp sweet mango chutney
  • Salt & pepper
Sweet Potato and Egg Curry Sweet Potato and Egg Curry
Sweet Potato and Egg Curry

As a kid I LOVED egg curries, usually we would eat it in a Daal but this recipe is so simple and tasty. If made mild it is great for kids.

Prep 15 minutes
Total 25 minutes
  • Heat the oil and add the onion, garlic, ginger and chilli cook for a few minutes until slightly softened then add the coriander, cumin, turmeric, cloves, cardamon and fenugreek. Cook for 1 or 2 minutes, then empty it all into a blender. Add the tomato puree and blend to a smooth paste. You can add a little water if needed.
  • Scrape this paste back into the pan and cook for a minute more.
  • Add the tin tomatoes, and fill the can with water and add to the pan.
  • Keep stirring then add the sweet potatoes, creamed coconut, spinach and mango chutney, season well with salt and pepper. Let this cook for about 10 minutes so the coconut dissolves and the sauce becomes thick.
  • Lastly add the boiled eggs, you can slice in half or leave whole. Stir them through the sauce then serve with rice.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Sweet Potato and Egg Curry

As a kid I LOVED egg curries, usually we would eat it in a Daal but this recipe is so simple and tasty. If made mild it is great for kids.

favorite
print
rate
Prep 15 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 1 sweet potato, diced and boiled to be soft
  • 4 eggs, hard boiled
  • Oil for frying
  • 1 onion, roughly chopped
  • 3 cloves of garlic, peeled
  • 3 inch chunk ginger, remove any of the thicker skin
  • 1 red chilli
  • 2 tbsps coriander powder
  • 1 tbsp cumin powder
  • 1 tsp turmeric
  • 6 whole cloves
  • 4 green cardamon, seeds only
  • 1 tsp fenugreek seeds, or powder if you can't find the seeds
  • 2 tbsps tomato puree
  • 400 ml tin of chopped tomatoes
  • 20 g creamed coconut block, roughly chopped
  • 150 g frozen spinach, (you can also used fresh)
  • 1 tbsp sweet mango chutney
  • Salt & pepper

  • Heat the oil and add the onion, garlic, ginger and chilli cook for a few minutes until slightly softened then add the coriander, cumin, turmeric, cloves, cardamon and fenugreek. Cook for 1 or 2 minutes, then empty it all into a blender. Add the tomato puree and blend to a smooth paste. You can add a little water if needed.
  • Scrape this paste back into the pan and cook for a minute more.
  • Add the tin tomatoes, and fill the can with water and add to the pan.
  • Keep stirring then add the sweet potatoes, creamed coconut, spinach and mango chutney, season well with salt and pepper. Let this cook for about 10 minutes so the coconut dissolves and the sauce becomes thick.
  • Lastly add the boiled eggs, you can slice in half or leave whole. Stir them through the sauce then serve with rice.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


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