Island Greens and Eggs Curry

4 Servings

hot

A delicious fiery curry anytime, especially brunch!

Ingredients

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.

Instructions

1

Heat oil in a saucepan over medium heat

2

Add onions and sauté for about 10 minutes until translucent.

3

Add garlic and ginger and sauté for 1 minute.

4

Add Tobago Habanero Curry and turmeric. Sauté for 1 minute.

5

Add potato and zucchini. Sauté for 1 minute.

6

Add water. Bring to boil. Simmer at medium-low heat until soft (about 10-15 min)

7

Add greens. cover and continue to simmer gently for a another 10 minutes.

8

Add coconut milk and salt. Turn up the heat, stir, and let simmer covered for 5-10 minutes.

9

Add tomatoes, simmer for 5 minutes. Turn off heat and finish with squeeze of lemon.

10

Arrange egg halves on a bed of rice or bread. Ladle curry on top. Garnish with parsley and/or cilantro.