Curried Eggs
- Vegetable recipes
- Low calorie
- Low carb
- Vegetarian
All over South and Southeast Asia, hard-cooked eggs are warmed in spicy sauces then eaten with rice for a tasty and nutritious meal. Here is a home-style Indian curry typical of the genre. Don't worry if you don't have the mustard seeds or the curry leaves; it will still be good without them. But do make sure your curry powder is fresh and fragrant. Serve with rice or Indian bread such as naan or chapati.
Ingredients
- 3 tbsp (45 mL) peanut or vegetable oil
- 2 tsp (10 mL) black mustard seeds (optional)
- 12 curry leaves (optional)
- 1 tsp (5 mL) cumin seeds
- 2 onions, thinly sliced
- 4 green hot peppers, seeded and halved
- 3 cloves garlic, pressed or minced
- 2 tsp (10 mL) grated gingerroot
- 2-1/2 tsp (12 mL) Madras or other hot curry powder
- 1 tsp (5 mL) turmeric
- 3/4 tsp (4 mL) salt
- 1/4 to 1/2 tsp (1 to 2 mL) cayenne pepper
- 1-1/2 cups (375 mL) chopped ripe tomatoes or canned tomatoes
- 2/3 cups (150 mL) plain Balkan-style yogurt
- 1/4 tsp (1 mL) Garam masala, or pinch black pepper
- 6 to 8 hard-cooked egg, halved
- 1/4 cup (60 mL) fresh coriander leaves
Preparation
In skillet, heat oil over medium-high heat; fry mustard seeds and curry leaves (if using) and cumin seeds until mustard seeds begin to pop. Immediately add onions; sauté, slightly reducing heat if edges begin to brown, until light golden, 7 or 8 minutes.
Stir in peppers, garlic and ginger; sauté until fragrant, 1 to 2 minutes. Stir in curry powder, turmeric, salt and cayenne; cook for 1 minute. Stir in tomatoes and 1/3 cup/75 mL water; simmer, covered, for 5 minutes.
Stir in yogurt and garam masala; add eggs. Bring to simmer. Remove from heat; cover and let stand until eggs are warmed through, about 3 minutes. Transfer to serving dish and sprinkle with coriander leaves.
Makes 4 servings.
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