Egg Curry
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Servings
- 3-4 serving(s)
Categories
- Curries
- Main Course
- Asian
- Indian
- Stovetop
Dietary
- Vegetarian
Allergens
- Eggs
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
A nice change of pace, and convenient on those days that I might have forgotten to thaw out the meat that I had planned to cook (again!). Something that my vegetarian stepdaughter will eat and yet at the same time, my husband doesn't feel like he's being punished for her dietary habits!
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Equipment
Small bowl, large frying pan
Ingredients
- 8 hard-boiled eggs, peeled and quartered
- 1 tablespoon oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 teaspoons coriander powder
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 3 teaspoons cumin powder
- 1/2 teaspoon salt
- 2 teaspoons tomato paste
- 1 (14 ounce) can chopped tomatoes, drained
- 1/2 cup water
- 2 teaspoons garam masala
Instructions
In a small bowl or coffee cup, mix the coriander, turmeric, chilipowder, cumin and salt.
In a large frying pan, saute the onion, garlic and ginger in the oil until the onion softens.
Add the spice mix to the onion mix, coating all the vegetables.
Stir in the tomato paste, tomatoes and water.
Allow to gently simmer 10-15 minutes uncovered, till the sauce begins to thicken.
Gently stir in the eggs and the garam masala.
Allow the eggs to heat through, and serve immediately.
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