Wednesday, February 12, 2020

Potato, Egg, and Arugula Curry #ImprovCookingChallenge


Welcome to the February 2020 Improv Cooking Challenge. This group is headed up by Nichole of Cookaholic Wife. And I haven't been very good about participating, but I love the idea of the group, so I will try to be better in the coming months.


The idea behind Improv Cooking Challenge: we are assigned two ingredients and are challenged to create a recipe with those two things. This month's items: potatoes and eggs. Here's what the crew is sharing...


  • Hash Brown Breakfast Sandwich by Cookaholic Wife
  • Potato, Egg, and Arugula Curry by Culinary Adventures with Camilla
  • Steak and Egg Hash by Making Miracles
  • Patates Salatasi - Turkish Potato Salad by Pandemonium Noshery
  • Egg & Potato Curry by Sneha's Recipe
  • Mom's Potato Soup with Egg Dumplings by Our Good Life
  • Polish Potato Pancakes by A Day in the Life on the Farm


  • Potato, Egg, and Arugula Curry

    When I was in college, I had a lot of Indian friends. I'm not being un-politically correct regarding Native Americans; I mean that I had a lot of friends whose parents immigrated here from India. Most were vegetarian and I loved being invited over to their houses and being pampered by their moms. One of my favorite dishes was a potato, egg, and spinach curry. I decided to recreate that for you today, but I didn't have any spinach. So, I used what I had and you're getting potato, egg, and arugula curry.

    Ingredients
    • 3 T oil
    • 2 large organic onions, peeled and thinly sliced
    • 4 to 5 garlic cloves, peeled and thinly sliced
    • 1 to 2 chile peppers, depending on how hot you want it
    • 1" fresh ginger knob, peeled and grated
    • 2 T curry powder
    • 1-3/4 C coconut milk
    • 1-3/4 C vegetable stock
    • 6 eggs
    • 1 pound potatoes (cubed, if large, or halved baby potatoes), parboiled
    • 2 to 3 C fresh organic arugula
    • juice from one organic lemon
    • freshly ground salt, if needed
    • freshly ground pepper, if needed
    • Also needed: steamed basmati rice for serving


    Procedure
    Heat the oil in a large skillet over medium heat. Add the onions and cook until softened and translucent, approximately 10 to 12 minutes. Stir in the garlic, chiles, and grated ginger. Cook until fragrant. Whisk in the curry powder and cook for a minute. Then pour in the coconut milk and stock. Bring to a boil, then reduce heat to a simmer. Stir in the parboiled potatoes and let cook for 15 minutes.

    In the meantime, lower the eggs into a pot of boiling water. Let the water return to a simmer and cook for 5 minutes. Drain and drop them into a bowl of cold water. Once they are cool enough to handle, peel the eggs and set aside.

    Add the arugula to the top of the potatoes and stir until combined and wilted. Squeeze in the lemon juice and season to taste with salt and pepper, as needed.

    Ladle the curry into an individual serving bowl and serve immediate with hot basmati rice. Garnish the bowl with a whole egg or halved to show off the soft-boiled yolk. 

    2 comments:

    1. This sounds delicious Cam, what a comforting bowl to come home to.

      ReplyDelete
    2. I can only imagine how fantastic your house smelled during cooking!

      ReplyDelete

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