Indian-style egg curry
0
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This 0 SmartPoints vegetarian curry recipe uses hard boiled eggs as the protein source. It's packed with tasty Asian spices for a great flavour.
Ingredients
Red onion
1 medium, cut into thin wedges
Fresh ginger
2 tbs, finely grated
Garlic
2 clove(s), crushed
Curry powder
1 tsp, mild variety
Ground cumin
1 tsp
Ground coriander
1 tsp
Garam masala
1 tsp
Ground turmeric
¼ tsp
Canned diced tomatoes
400 g
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Broccolini
1 bunch(es), cut into 4 cm lengths
Snow peas
100 g, halved diagonally
Boiled egg(s)
8 medium, halved, hard boiled (see tip)
Fresh coriander
2 tbs, chopped, to serve
Instructions
1
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.
2
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.
3
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.
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