40 Meatless Meals- Curried Eggs

Curried Eggs and Potatoes & Peas

Curried Eggs (serves 2)
3 hardboiled eggs
2 T curry powder
1 T vegetable oil
2 cups milk
1/4 cup unsweetened coconut flakes
1 t cornstarch

Shell the eggs. Slice in half longitudinally, and again in half longitudinally. Refrigerate until needed.

Form a paste of the curry powder and oil in a skillet. Heat gently, stirring frequently, for at least 6 minutes. The flavor of the curry powder becomes less harsh the longer it heats like this. Add the milk and cocount flakes, stirring well. Dissolve the cornstarch in water and add gradually. The combination of cornstarch and coconut will cause the curry to thicken almost instantly. Simmer 5-10 minutes, and gently add the eggs. Heat until eggs are warm.

Potatoes and Peas (serves 2)
1 T vegetable oil
1 t ginger powder
1 t cayenne pepper flakes
1 t turmeric
1 sweet potato, finely diced
1/2 cup frozen peas

Heat spices in oil. Add the potatoes, and cook until "al dente." Add the peas and cook until heated through.

Serve with rice or instant couscous.