Egg curry

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I love a good ‘curry in a hurry’ and this recipe is that. Best part? It’s great for meatless Mondays as well as the ”i don’t know what to cook” days. It goes well with rice, chapati or even a slice of bread.

If you ask me, I think the hardest challenge in making this curry it de-shelling the eggs, thats how simple it is.

I have a few friends and my daughter who were skeptical about trying the egg curry, their verdict? Unexpectedly delicious and filling.

Egg Curry

It goes well with rice, chapati or even a slice of bread

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Ingredients

  

• 6 Eggs
• 1 large onion; diced
• 4 cloves garlic
• 1/2 tsp ginger
• 1 tsp whole cumin
• 1/2 tsp turmeric
• 1 tsp curry powder
• 3 tbsp tomato paste
• 1 tomato; diced
• 1/2 cup coconut milk or water
• salt to taste
• chilli optional
• 1/2 lemon
• coriander to garnish

Instructions

 

• In a pan add the eggs and top up with enough water to cover them
• Bring to a boil. Once boiling, switch the water off and cover the pan for 15 min.
• After 15 min, take the eggs out and add them to a bowl of cold water for 5 min.
• Remove the egg shell on all the eggs and set aside
• In a separate pan sauté the onions until golden brown
• Add in the ginger and garlic and cook for two min.
• Add in the chopped tomato, tomato paste and the spices and cook until the tomatoes are soft and break down (you can add fresh chilli if you like)
• Add in the coconut milk and cook for a further 5 min.
• Next, add the de-shelled eggs and gently stir.
• Garnish with coriander. Serve

Did you try this recipe out?

How did it go? Comment below and if you took a pic, tag me @swahilifood on Instagram and hashtag it #swahilifood.

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