Tandoori egg with potato and curry salad recipe

  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 270 calories / serving
  • Healthy
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Cook the potatoes in a large saucepan of salted, boiling water for 10-15 minutes until just tender. Remove from the heat and drain, leaving the potato to cool to one side.

Carefully place the eggs in a large saucepan of boiling water and cook for 12 minutes. Drain and run under cold water for 1 minute. Heat the oil in a frying pan until hot then add all the spices apart from the tandoori curry powder. Cook over a low heat for 1 minute, then stir in the lemon juice, a little water and seasoning so that you have a thin sauce. Add the sauce to the potatoes and stir well.

Peel the eggs then roll in the tandoori curry powder so that they are covered in the spice. Spoon the potato into serving bowls then cut the eggs in half and sit on top of the potato. Season and serve. 

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

  • Ingredients

  • 800g white potatoes, cut into even sizes dice
  • 4 eggs
  • 25ml sunflower oil
  • 1tbsp tandoori curry powder
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp mild curry powder
  • ½tsp ground cinnamon
  • juice of ½ lemon
  • salt
  • pepper
  • Energy 1135kj 270kcal 14%
  • Fat 10g 14%
  • Saturates 2g 11%
  • Sugars 2g 2%
  • Salt 3g 51%

of the reference intake
Carbohydrate 36g Protein 11.9g Fibre 4.5g


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