Description
This easy, saucy egg curry is the perfect vegetarian curry to serve with rice and roti. Don’t let the long ingredient list put you off – after chopping some onion, garlic, ginger and tomatoes all you have to do is spoon some spices from the jar!
Ingredients
Scale
For the Egg Curry
- 4 large eggs
- 2 tbsp coconut oil
- 1/2 tsp black mustard seeds
- 4 green cardamom pods, lightly crushed to reveal the seeds
- 2 large garlic cloves, minced
- 1 tsp fresh grated ginger
- 1 green chilli, split in half lengthways
- 1 large onion, finely chopped
- sea salt, to taste
- 12 fresh curry leaves
- 1 tbsp ground coriander
- 1 tsp chilli powder
- 1 tsp madras curry powder
- 1/2 tsp turmeric
- 2 cooking tomatoes (approx. 200g)
- 150ml coconut milk
For the Tadka Drizzle
- 1 tbsp light olive oil
- 1 tsp cumin seeds
- 8 fresh curry leaves
- 1/2 tsp chilli powder
Instructions
- Cook the eggs in a pan of boiling water for 6 minutes. Plunge them into a bowl of ice water to stop them cooking, and set aside.
- In a large frying pan with high sides, melt the coconut oil over a medium heat. Add the mustard seeds and cardamom pods, and cook for a couple of minutes until the mustard seeds start to fizzle and pop.
- Stir in the garlic, ginger, split green chilli, chopped onion, and generous pinch of salt. Cook on medium for 6-8 minutes until the onion is soft and the garlic and ginger have turned aromatic.
- Add the curry leaves and once they have turned glossy in the pan, stir in the ground spices. Cook for 1-2 minutes so the spices toast before stirring in the tomatoes. Cook for a further 6-8 minutes until the tomatoes have broken down into a thick sauce.
- Stir in 250ml of water, and simmer for a couple of minutes into a sauce. Then add the coconut milk and simmer for a further 6-8 minutes until you have a thickened (but still generous) sauce.
- Carefully peel the eggs and add them to the sauce to warm through.
- To make the tadka drizzle, warm the oil in a small saucepan or frying pan over a medium-high heat. Add the cumin seeds and curry leaves, and them moment they sizzle pull them off the heat. Stir in the chilli powder.
- Serve the curry with rice and roti, with the tadka drizzled over the top.
Notes
The sauce can be made ahead and gently warmed through before adding the eggs.