Each serving provides:
- Calories: 526
- Fat: 29 g
- Protein: 20 g
- Carbs: 49 g
Serves: 2
- Omega-3
- Potassium
Ingredients
- 1 tbsp. coconut oil
- 1 tsp. black mustard seeds (optional – you can find
- them in Indian speciality store)
- ½ onion, finely chopped
- 2 cloves of garlic
- Hot sauce
- 1 tbsp. ground coriander
- 1 tbsp. cumin seeds (optional – you can find them in
- Indian speciality store) or ground cumin
- 1 tsp. turmeric
- 1 cup canned or fresh tomatoes
- 1 tbsp. sweetener (any kind you like)
- 1 can (400 ml) light coconut milk
- 4 hard-boiled eggs
- 2 potatoes, cooked and diced
- Sea salt
- Fresh or dried mint leaves (optional)
Instructions
1. Heat a wok or large pan over medium heat. Add coconut oil, and mustard seeds if you have them. After 1 minute, add the onion, garlic and hot sauce to taste. Cook for 4 more minutes.
2. Add the ground coriander, cumin seeds if you have them, turmeric, tomatoes and the sweetener. Bring to a boil and simmer for more 5 minutes.
3. Add the coconut milk, eggs and potatoes, and cook for 5-10 more minutes, or until the sauce has thickened to your liking.
4. Add salt to taste (very important) and enjoy! If you want, add some mint leaves on top.
Prep time: 10 minutes
Cooking time: 15 minutes
