Side Pannel
Egg Curry
Egg Curry
- Recipe Submitted by Cornbread on 11/26/2014
Category: Healthy Recipes, Peppers, Tomatoes, Eggs
Ingredients List
- 2 T coconut oil, or other heat-safe oil
- 2 cups finely chopped onions (1 large or 2 medium)
- 1 T minced peeled ginger
- 1 T minced peeled garlic
- 1 T minced green chilies (fresh or canned)
- 1 1/2 T ground coriander
- 3/4 tsp turmeric
- 1/4 tsp cayenne pepper (more if you want it spicier)
- 1/2 tsp ground cumin
- 1 28-ounce can tomatoes, pureed with liquid
- 1 1/2 tsp salt, or to taste
- 10-12 hard-boiled eggs, peeled and halved
- 1/2 tsp garam masala
- Juice of 1 lemon or lime
- 1/4 cup chopped fresh cilantro
Directions
Heat oil in a large, wide saucepan over medium-high heat. Add onions and cook until they begin to brown, 4-6 minutes. Reduce heat to medium and continue cooking until browned, 8-10 minutes. Stir in ginger, garlic, and chilies; cook for 2 more minutes.
Stir in coriander, turmeric, cayenne, and cumin. Cook for 2-3 more minutes, stirring continuously.
Pour in pureed tomatoes and salt. Mix well. Reduce heat to low, cover and simmer, stirring occasionally, until gravy is thickened, 8-10 minutes.
Place halved eggs, cut-side up, in a single layer in the pan. Spoon sauce on top of eggs and simmer, uncovered, for 5 more minutes.
Remove from heat. Sprinkle with garam masala and lime juice. Cover and let it stand for 5 minutes.
Garnish with cilantro and serve with hot rice, quinoa, or flatbread.
============= Note==============
1. I found that using a full dozen eggs made the eggs-to-sauce ratio a bit high. Next time I would use fewer eggs or increase the amount of tomatoes to increase sauciness.
Stir in coriander, turmeric, cayenne, and cumin. Cook for 2-3 more minutes, stirring continuously.
Pour in pureed tomatoes and salt. Mix well. Reduce heat to low, cover and simmer, stirring occasionally, until gravy is thickened, 8-10 minutes.
Place halved eggs, cut-side up, in a single layer in the pan. Spoon sauce on top of eggs and simmer, uncovered, for 5 more minutes.
Remove from heat. Sprinkle with garam masala and lime juice. Cover and let it stand for 5 minutes.
Garnish with cilantro and serve with hot rice, quinoa, or flatbread.
============= Note==============
1. I found that using a full dozen eggs made the eggs-to-sauce ratio a bit high. Next time I would use fewer eggs or increase the amount of tomatoes to increase sauciness.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
