Monsoon Coast

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.

4 Servings

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.