Spice up your dinner routine with this delicious and healthy dish that is as fragrant as it is delectable. Chances are you've probably never made this particular recipe before, but after you do, you just might have another favorite in your meal plan.
Potatoes are a wonderful source of Vitamin B6, which helps empower the body to metabolize food into energy much more efficiently. Likewise, eggs are full of the antioxidant selenium, which plays an important role in supporting joint and overall health.
Just like some of our other recipes, this curried potatoes and poached eggs dish will help alleviate symptoms of discomfort in a targeted area of the body: your joints. With this recipe, you can help strengthen your joints the tasty way!
Curried Potatoes & Poached Eggs
Time: 40 Minutes
2 russet potatoes (about 2 lbs.)
1 inch fresh ginger
2 cloves garlic
1 Tbsp olive oil
2 Tbsp curry powder (hot or mild)
1 15oz. can tomato sauce
4 large eggs
½ bunch fresh cilantro (optional)
1. Wash the potatoes well, then cut into ¾-inch cubes.
2. Place the cubed potatoes in a large pot and cover with water.
3. Cover the pot with a lid and bring it up to a boil over high heat.
4. Boil the potatoes for 5-6 minutes, or until they’re tender when pierced with a fork. Drain.
5. While the potatoes are boiling, begin the sauce. Peel the ginger with a vegetable peeler or scrape the skin off with the side of a spoon.
6. Use a small holed cheese grater to grate about one inch of ginger (less if you prefer a more subtle ginger flavor). Mince the garlic.
7. Add ginger, garlic, and olive oil to a large, deep skillet (or a wide based pot).
8. Sauté the ginger and garlic over medium low heat for 1-2 minutes, or just until soft and fragrant.
9. Add the curry powder to the skillet and sauté for about a minute more to toast the spices.
10. Add the tomato sauce to the skillet and stir to combine.
11. Turn the heat up to medium and heat the sauce through. Taste sauce and add salt, if needed.
12. Add the cooked and drained potatoes to the skillet and stir to coat in the sauce. Add a couple tablespoons of water if the mixture seems dry or pasty.
13. Create four small wells or dips in the potato mixture and crack an egg into each. Place a lid on the skillet and let it come up to a simmer.
14. Simmer the eggs in the sauce for 6-10 minutes, or until cooked through (less time if runny yolks are desired).
15. Top with chopped fresh cilantro and enjoy.
Tip: If you don’t have a large deep skillet, a wide pot will do the trick. Make sure your skillet or pot has a lid and is big enough to hold the potatoes.
Photo / Recipe Credit: BudgetBytes | budgetbytes.com | Thanks for this tasty dish!