You’ll Need
For the Curry
8 eggs, hard-boiled and peeled
500g potatoes, cut into 2cm chunks
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely grated
20g fresh ginger, finely grated
1 x 400g tin chopped tomatoes
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp garam masala
1 bay leaf
250ml hot vegetable stock
Sea salt
Optional but dangerous
Plain rice
Chopped coriander
Green chillies
Equipment
One 1.8-litre deep heatproof dish and foil
Method
Toss the potatoes with half the oil, half the turmeric and a pinch of salt.
Preheat your air fryer to 195°C and air fry the potatoes for 12 minutes, shaking once.
Rub the peeled eggs with a few drops of oil and the remaining turmeric and air fry for 5 minutes until lightly blistered.
Put the onion and remaining oil in the heatproof dish and air fry for 5 minutes.
Stir in the garlic, ginger, cumin, coriander, tomatoes, bay and stock.
Add the potatoes, cover tightly and air fry at 180°C for 10 minutes.
Add the eggs, re-cover and cook for 6-8 minutes until the potatoes are tender and the sauce is piping hot.
Stir in the garam masala, remove the bay and rest for 3 minutes.