Ingredients with Measurements:
- 6 eggs
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 can (14 oz) diced tomatoes
- 1/2 cup coconut milk
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Boil the eggs in a pot of water for 10 minutes. Remove from heat, drain, and rinse with cold water. Peel the eggs and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger to the skillet and cook for another minute.
4. Add the curry powder, cumin powder, coriander powder, turmeric powder, chili powder, and salt to the skillet. Stir well and cook for 1-2 minutes until fragrant.
5. Add the diced tomatoes and coconut milk to the skillet. Stir well and bring to a simmer.
6. Add the boiled eggs to the skillet and spoon the sauce over them. Cover the skillet and simmer for 10-15 minutes until the sauce has thickened and the eggs are heated through.
7. Garnish with chopped cilantro and serve hot with rice or naan bread.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 22g
Carbohydrates: 11g
Protein: 12g
Sodium: 500mg
Sugar: 5g
Substitutions for ingredients:
- You can use olive oil instead of vegetable oil.
- You can use fresh tomatoes instead of canned tomatoes.
- You can use almond milk or cashew milk instead of coconut milk.
Variations:
- You can add diced potatoes or carrots to the curry for extra texture and flavor.
- You can use tofu instead of eggs for a vegan version of this recipe.
- You can add chopped spinach or kale to the curry for extra nutrients.
Tips and tricks:
- Make sure to simmer the curry for at least 10 minutes to allow the flavors to develop.
- You can adjust the amount of chili powder to your desired level of spiciness.
- You can use a blender or food processor to puree the sauce for a smoother texture.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a large bowl or platter and garnish with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
Rice, naan bread, or roti
Suggested side dishes:
Cucumber salad, raita, or roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or vegetable broth to thin it out.
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the eggs and sauce to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Egg curry is a popular dish in many parts of the world, including India, Pakistan, and Bangladesh. It is often served as a main course for lunch or dinner.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve the curry with rice or naan bread for a complete meal.
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Region: Indian