Indian-style egg curry
1 medium, cut into thin wedges
2 tbs, finely grated
2 clove(s), crushed
1 tsp, mild variety
canned diced tomatoes
chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1 x 400g can)
1 bunch(es), cut into 4 cm lengths
100 g, halved diagonally
8 medium, halved, hard boiled (see tip)
2 tbs, chopped, to serve
- Place onion, ¼ cup (60ml) water, ginger and garlic in a large saucepan over medium heat. Cook, stirring, for 5 minutes or until onion has softened. Add curry powder, cumin, ground coriander, garam masala and turmeric and cook, stirring, for 1 minute or until fragrant.
- Add tomatoes, chickpeas and 2½ cups (625ml) water and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until sauce has thickened and flavours intensify.
- Add broccolini and snow peas and cook, uncovered, for 5 minutes or until vegetables are tender. Add eggs and cook, uncovered, for 2 minutes or until heated through. Serve sprinkled with fresh coriander.