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.
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