Island Greens and Eggs Curry
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.