Soft Eggs on a Vegetable Curry

Name: Soft Eggs on a Vegetable Curry
Yield: Serves 4
Ingredients: 2 teaspoons caster sugar; Good handful of fresh dill, chopped; 1 fresh green chilli, stemmed, deseeded and chopped finely; 75 g (3 oz) butter; 500 g (1 lb) tomatoes, skinned and chopped roughly; 1 teaspoon cumin seeds; 6-8 cardamom pods; 2 teaspoons coriander seeds; 2 red onions, chopped finely; 500 g (1 lb) parsnips, diced; 4 large eggs (size 1-2); Salt; 2 large cloves garlic, chopped finely

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

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.

Ingredients

6-8 cardamom pods
2 teaspoons coriander seeds
1 teaspoon

Main course
Gluten-free
Vegetarian

Method

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