Soft Eggs on a Vegetable Curry

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

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.


  • 6-8 cardamom pods
  • 2 teaspoons coriander seeds
  • 1 teaspoon


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