Potato and vegetable curry

Ingredients

• 1 kgwaxy potatoes
• 2onions
• 30 ml (2 tbsp)sunflower oil
• 400 gfresh green beans
• 225 gfine frozen peas
• 100 ggreen curry paste (boemboe)
• 400 mlcoconut milk
• 4 mediumfree-range eggs

Instructions

1. 1

   Boil the potatoes

   Peel the potatoes and cut them into 2 cm cubes. Cook in salted water for 8 minutes.

2. 2

   Prepare the vegetables

   Finely chop the onions. Heat the oil in a deep frying pan and soften the onion for 1 minute. Trim the stem ends and tips from the green beans.

3. 3

   Fry the vegetables

   Add the green beans and peas to the pan and cook for 2 minutes.

4. 4

   Add the curry paste

   Stir in the curry paste and cook for 1 minute.

5. 5

   Add coconut milk

   Pour in the coconut milk and bring it to the boil. Drain the potatoes and add them to the curry.

6. 6

   Simmer the curry

   Cook the vegetable curry over a low heat for 20 minutes, until tender.

7. 7

   Boil the eggs

   Meanwhile, boil the eggs for 8 minutes until hard-boiled. Cool them briefly under cold running water, peel and halve.

8. 8

   Serve the curry

   Spoon the curry into bowls and place the halved eggs on top.

What is potato and vegetable curry?

Curry is a broad family of dishes, and this version takes a quick route to bold flavour with prepared green curry boemboe and coconut milk. Boemboe is a seasoned paste associated with Indonesian cooking, while the dish combines it with potatoes, beans and peas.

The potatoes make the curry hearty, and the eggs add a firm, protein-rich topping. Simmering everything together lets the vegetables take on the curry's flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 555 calories, 17g protein, 54g carbs, 28g fat.

The potatoes, peas and green beans provide much of the carbohydrate, while coconut milk and sunflower oil contribute most of the fat. Protein comes mainly from the eggs, with additional protein from the peas and curry paste. For a more balanced plate, serve a moderate bowl with extra non-starchy vegetables on the side.

Why use waxy potatoes?

Waxy potatoes hold their shape better than floury varieties, which helps them stay in cubes as they simmer in the sauce. Cutting them into even 2 cm pieces also helps them cook at a similar pace.

Parboiling them first gives the potatoes a head start before they go into the curry. Drain them well so they do not add excess water to the coconut milk.

Getting the curry base right

Onion: soften it briefly in the oil before adding the other vegetables. This gives the base time to mellow without browning heavily.

Boemboe: fry it for 1 minute after the beans and peas go in. This brief step helps release its aroma; keep stirring so the paste does not catch on the pan.

Check the vegetables for doneness

The curry simmers over a low heat for 20 minutes. Look for potatoes and green beans that are tender when pierced, while still holding their shape.

Keep the simmer gentle rather than letting the coconut milk boil vigorously. If the vegetables need a little longer, continue cooking gently and check them again.

Coconut milk and sauce texture

Coconut milk makes a creamy sauce that carries the curry paste's seasoning around the vegetables. Bring it just to the boil when adding it, then lower the heat for the simmer.

The potatoes may thicken the sauce slightly as they cook. Stir carefully now and then to prevent sticking without breaking up the potato cubes.

Finishing with eggs

The eggs cook separately while the curry simmers, so they can be prepared without interrupting the sauce. Cooling them briefly after boiling makes them easier to handle and peel.

Halve the eggs just before serving and arrange them on top of each bowl. The curry also works well with rice or flatbread if you would like something extra alongside it.

Recipe notes & tips

• Cut the potatoes into evenly sized 2 cm cubes so they cook at a similar rate.
• Salt the potato cooking water to season the potatoes from the start.
• Stir the curry paste as it fries to stop it sticking to the pan.
• Keep the curry at a low simmer so the coconut milk does not boil vigorously.
• Trim the beans while the onion softens to make efficient use of the preparation time.
• Cool the boiled eggs briefly under cold running water before peeling.

Variations

• Add spinach: stir a few handfuls into the curry near the end, until wilted.
• Use cauliflower: replace some of the potatoes with small florets and check they are tender before serving.
• Make it milder: use less green curry paste and adjust the seasoning to taste.
• Add fresh herbs: scatter chopped coriander over the bowls just before serving.
• Serve with rice: add cooked rice alongside the curry for a more substantial meal.

Common mistakes to avoid

• Uneven potato pieces: cut them to a consistent 2 cm size so they cook evenly.
• Overcooking the potatoes first: stick to 8 minutes of boiling so they hold together during the simmer.
• Burning the curry paste: cook it for only 1 minute and stir it around the pan.
• Boiling the sauce hard: lower the heat after bringing the coconut milk to the boil to keep the simmer gentle.
• Breaking up the potatoes: stir carefully once they are in the curry, rather than mixing vigorously.

How to store

Refrigerate leftover curry in a covered container and use within 2 days. Reheat gently in a pan until piping hot, stirring carefully; store the boiled eggs with the curry or separately and add them when serving.

Frequently asked questions