Posted on April 20, 2018 by Kate Gordon

Most of us love a great curry, right? So whether you’re vegetarian or not, this meat-free dish is bound to whet your appetite. Give it a go, and see what you think…


  • 1 egg
  • 100g potatoes, cut into medium dice
  • 1 small onion, finely diced
  • 1 celery stalk, finely diced
  • ½ tsp olive oil
  • 2g butter
  • 100ml carton double cream
  • ½ tsp ginger, grated
  • ½ tsp garlic, grated
  • ¼ tsp crushed dried chilli
  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • ¼ tsp ground ginger
  • ¼ tsp ground turmeric
  • Coriander leaves, chopped to garnish


  1. Cook the egg in boiling water for 5 minutes. Drain, cool and shell. Quarter the egg.
  2. Meanwhile, cook the potatoes in boiling salted water for 5-8 minutes, until tender, then drain.
  3. Grind the coriander and cumin seeds in a pestle and mortar then mix with the rest of the spices.
  4. Put a deep frying pan over a medium heat. When hot, add the butter and oil. When it fizzes, add the ginger, garlic and onions and celery. Fry for 10 minutes, until they turn brown.
  5. Add the potatoes and cream to the pan and gently warm through. Put the curry on a plate, place the egg on top and stir through. Garnish with coriander leaves and crushed chilli.

By Maggie Mak, Gym & Spa Operative