Back

 

Egg Curry
A delicious curry sauce with hard boiled eggs. You simply have to try it!

THINGS YOU NEED:

8 eggs
3 tablespoons olive oil
2 large onions
3 medium fresh tomatoes
Juice of ½ lemon
1 tablespoon fresh garlic
1 tablespoon fresh ginger
1 tablespoon tomato paste
½ teaspoon salt
1 cup of water
1 handful fresh cilantro
 

FROM THE SPICE BOX:

1 tablespoon cumin seeds
½ teaspoon garam masala
1 ½ tablespoon ground cumin & coriander
½ teaspoon chili powder*
 
*Note: if you prefer a hotter spice level 
increase the amount of chili powder by ¼ teaspoon increments to suit your taste. Be cautious!

ESSENTIAL PREPARATION:

  • Peel and dice onions into ¼ inch pieces
  • Blend the tomatoes in a food processor
  • Peel and chop the garlic as finely as possible
  • Peel and chop the ginger as finely as possible
  • Chop the cilantro as finely as possible
  • Prepare everything else from the Things You Need section so that all ingredients are at hand and you are ready to cook

COOKING GUIDE:

  1. Heat the oil in the pan so it’s hot then add the cumin seeds and let it sizzle for about 30 seconds.
  2. Add the onions, stir it and cook on a medium heat for about 25 minutes or until the onions are REALLY brown.
  3. Add the blended tomatoes, lemon juice, garlic, ginger, tomato paste, salt, water, garam masala, ground cumin & coriander and chili powder, then stir it and simmer the sauce for 20 minutes with the lid on.
  4. Whilst the sauce is cooking, hard boil the eggs and then remove the shells and cut the eggs into halves.
  5. When you are ready to serve, place the sauce on the plate then add the eggs on top.
  6. Garnish with the chopped cilantro and serve.
  7. Suggested serving accompaniments include rice, quinoa or cous cous or non gluten free options such as naan or pita bread.
Approximate nutritional values per serving (serving size 362g)

Calories
287

Carbohydrates
15.0g
5%
Sugars
6.9g
Fat
20.2g
31%
Saturates
4.3g
22%
Protein
13.4g

 

Liquid error: Could not find asset snippets/rw-js.liquid