A delicious fiery curry anytime, especially brunch!
2 TBL oil
1 medium onion, finely chopped
2-3 cloves garlic, finely chopped
2-3 tsp ginger, finely chopped
1 sweet red pepper, chopped
2-4 tsp Tobago Habanero Curry (for hot to very hot)
1 TBL turmeric (for colour)
1 medium potato, peeled, cut into small cubes
1 small zucchini sliced
1/2 cup water
1 large bunch of greens (baby kale, chard, spinach), roughly chopped
1 can coconut milk
Salt to taste
10 – 15 cherry tomatoes
Squeeze of lemon
8 eggs, hard-boiled, peeled, and halved.
1 cup cilantro and/or parsley, chopped
Rice or bread to serve with.
Heat oil in a saucepan over medium heat
Add onions and sauté for about 10 minutes until translucent.
Add garlic and ginger and sauté for 1 minute.
Add Tobago Habanero Curry and turmeric. Sauté for 1 minute.
Add potato and zucchini. Sauté for 1 minute.
Add water. Bring to boil. Simmer at medium-low heat until soft (about 10-15 min)
Add greens. cover and continue to simmer gently for a another 10 minutes.
Add coconut milk and salt. Turn up the heat, stir, and let simmer covered for 5-10 minutes.
Add tomatoes, simmer for 5 minutes. Turn off heat and finish with squeeze of lemon.
Arrange egg halves on a bed of rice or bread. Ladle curry on top. Garnish with parsley and/or cilantro.