Egg Curry

Egg curry lr cropped

Serves 2

This is another quick and delicious vegetarian dish. I like to serve it with small roasted potatoes. Potatoes with curry is a match made in heaven!

You may notice that I say to use organic turmeric. Organic turmeric is more intensely flavoured than non-organic. If you don’t have organic, just bump up the amount of turmeric a bit.

2 tablespoons vegetable oil
1 small onion, finely chopped
1 green chilli, deseeded and finely chopped
1 to 2 cloves of garlic, peeled and grated
1 tablespoon freshly grated ginger
A pinch of salt
Freshly ground black pepper
1 tsp organic turmeric
1 ½ tablespoons tomato puree
1 tsp tamarind paste
1 tsp brown sugar
1 x 400 g tin coconut milk
6 hard-boiled eggs, halved

Heat the oil and sauté the onion for 5 minutes. Add the chilli and continue to sauté until the onions have softened. Stir in the garlic and stir-fry for 1 minute. Add the ginger and stir-fry for another minute.

Stir in the salt, black pepper and turmeric and cook off for 30 seconds. Add the tomato puree and stir-fry for 2 minutes. Stir in the tamarind and sugar, then pour in the coconut milk. Bring the mixture up to a gentle simmer and stir to mix well. Continue to simmer, uncovered, until you are happy with the consistence of the sauce. Taste and adjust the seasoning. If you prefer a completely smooth sauce, pass it through a sieve.

The sauce can now be cooled and stored in the fridge until needed.

To finish the dish, bring the sauce back to a gentle simmer, add the eggs and serve as soon as they have heated through.

Posted in Recipes, Salads and Starters, Vegetarian Dishes.

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