Soft Eggs on a Vegetable Curry

Eggs go well with spices, and the sweet flavour of parsnips, the main vegetable here, also lends itself specially well to spicing. Dill is not a typically Indian herb but I find it goes well with this dish.


  • 6-8 cardamom pods
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 75 g (3 oz) butter
  • 2 red onions, chopped finely
  • 500 g (1 lb) parsnips, diced
  • 1 fresh green chilli, stemmed, deseeded and chopped finely
  • 2 large cloves garlic, chopped finely
  • 500 g (1 lb) tomatoes, skinned and chopped roughly
  • 2 teaspoons caster sugar
  • Good handful of fresh dill, chopped
  • 4 large eggs (size 1-2)
  • Salt


Grind the cardamom pods and coriander and cumin seeds finely in a coffee grinder or a pestle and mortar. Melt the butter over a medium heat in a large, heavy-based pan. Add the onions and stir for a few minutes until softened, then add the parsnips, ground spices, chilli and garlic and stir for a further minute or two.

Stir in the tomatoes and sugar, then cover and simmer over a fairly low heat for 15–20 minutes until the parsnips are soft. Remove the lid and increase the heat. Stirring all the time, let the mixture bubble for a few minutes until it is very thick. Remove from the heat and season to taste with salt.

Just before you want to eat reheat the vegetable curry over a medium heat until just bubbling. Stir in half the chopped dill. Quickly break in the eggs, spaced apart, then cover and cook for about 3 minutes until the egg whites are set but the yolks still soft. Sprinkle the remaining dill on top and serve straight away.