Whole egg curry
- February 2015
- Serves 4
- Hands-on time 25 min, simmering time 25 min
This egg curry recipe oozes Indian spices and the fresh zing of mint.
- Vegetarian recipes
- 21.8g (10.3g saturated)
- 16.3g (8.4g sugars)
- 2 tbsp ghee (clarified butter) or coconut oil
- ½ tsp yellow mustard seeds
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp finely chopped fresh ginger
- ½ tsp medium chilli powder, or to taste
- ½ tsp ground turmeric
- 1 tsp garam masala
- 2 x 400g tins chopped tomatoes
- 1 tsp sea salt
- 4 fresh mint sprigs, leaves removed and coarsely chopped
- 300g frozen peas
- 4 tbsp coconut cream
- 6 medium free-range eggs
- Nigella seeds to serve (optional)
- Heat the ghee or oil in a sauté pan over a medium heat, add the mustard seeds and cook for a minute or until they start to pop. Add the onion, garlic and ginger, then cook until soft and fragrant. 2. Add the chilli, turmeric and garam masala, stir, then simmer for about 30 seconds. Add 120ml water and cook for 5 minutes. Add the tomatoes and sea salt, then cover and simmer for 20-25 minutes.
- Stir in half the mint, the peas and coconut cream. Make 6 indentations in the sauce and carefully crack the eggs into them. Cover, turn the heat to medium and bubble for 5-10 minutes or until the whites have set.
- Scatter with the remaining mint and a few nigella seeds, if using, and serve with a side salad, and chapatis or naan bread (see tip).
This recipe is from Green Kitchen Travels by David Frankiel and Luise Vindahl (£25; Hardie Grant)
Luise says: “If you have a hungry crowd, serve the curry with black or brown rice.”
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