Egg Curry with Turnips

Directions

1. In a medium pot, pour 7 cups of water and bring to boil. Once boiling, gently add eggs, one at a time with a spoon. Be careful not to drop and crack the eggs. Boil over high heat for 9 minutes. Once cooked, drain the hot water from the pot, and replace with cold water. Set aside, and allow the eggs to cool before peeling. Slice each egg in half and set aside.

2. In a separate large pot, heat oil over medium heat, and sauté the garlic and onion until lightly golden. Stir in the tomatoes, and cook over medium-high heat. Keep a close eye and continue to stir, as you don’t want the tomato mixture to burn. As they soften, use your spoon to mash them, to ensure there are no more large tomato chunks. Add curry powder, green chilli (optional) and cilantro. Stir, cover and cook for 2 minutes over medium heat.

3. To the pot of tomato sauce, mix in the turnips and one cup of water, plus salt. Cover and simmer on medium-low heat for 20 minutes or until the turnips are cooked through.

4. Once turnips are cooked, stir in yogurt, boiled eggs and mint. Cover and continue to simmer for 5 additional minutes. Remove from heat and serve with hot roti, rice, quinoa, couscous or bread.

Ingredients

• 8 large eggs
• 1 Tbsp extra virgin olive oil
• 2 cloves garlic, peeled and crushed
• 1 large red onion, finely chopped
• 2 large tomatoes, cut into large chunks
• 2 tsp mild curry powder
• 1 large green chili, finely chopped (optional)
• 1.5 cups fresh cilantro, finely chopped
• 1.25 tsp sea salt
• 3 small turnips, peeled and cut into small chunks
• 1 cup 2% yogurt
• 0.25 cup fresh mint, finely chopped