Egg and potato curry THIS is a good store cupboard recipe and ideal when cooking for vegetarians, offering something tasty and warming. Serves 2. 00:01, Thu, Mar 14, 2013 ...

Bring potatoes to the boil in a large saucepan of lightly salted cold water over medium-high heat and cook until just tender (12-15 minutes). Drain and cool slightly, then peel and cut into quarters.

This indulgent buttery curry can be made with just vegetables, such as squash, fennel, peppers or potatoes. Or with boiled eggs, seafood or chicken. If making it with chicken, add the chicken ...

Hard boil the eggs, shell them and cut into 2. Place the cut potatoes, dripping wet in a vessel and cook for 15 minutes till the potatoes are done..Grease a pan with 1 tbsp oil and heat. Add the whole ...

In a large, high-walled pan, heat olive oil and garlic over medium-high heat. Add curry paste and sauté until fragrant, about 1 minute. Stir in stock, potatoes and a pinch of salt. Bring to a ...

6 md Russet Potatoes, A Bout 2 1/2 Pounds; 1/2 c Finely Chopped Onion; 7 lg Hard-boiled Eggs, Coarsely Chopped, Divided; 1 1/4 c Mayonnaise Or Salad Dressing ...

1 kilo new potatoes cut in quarters. 1 x 425g can tuna in spring water. 3 hard boiled eggs sliced. 1 cup 97 per cent fat free mayonnaise. 1/2 cup shallots sliced ...

I don't know about yours, but my spice rack in the cabinet next to the stove tends to get a bit nasty. Someone in my household (not me) does not secure the caps on the spice bottles, so there are ...

Boiled jasmine rice, to serve. Method. 1. Put the shallots, garlic, lime zest, ginger, both chillies, garam masala, curry powder, oil, ground coriander and a sprinkle of salt into a food processor and ...