Indian-style egg curry
7
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This flavour-packed curry is a unique way to use boiled eggs and a lovely change from lamb or chicken
Ingredients
Egg, whole, raw
6 medium, raw
Red onion
1 small, cut into thin wedges
Root Ginger
20 g, grated
Garlic
2 clove(s), crushed
Curry Powder
1 teaspoon(s)
Ground Cumin
1 teaspoon(s), level
Coriander, Dried
1 teaspoon(s), level
Garam Masala
1 teaspoon(s), level
Turmeric
¼ teaspoon(s)
Tinned Tomatoes
1 can(s), large
Chickpeas, cooked
1 can(s), large, drained
Broccoli, raw
200 g
Mange-tout
100 g, halved diagonally
Brown Rice, dry
240 g
Coriander, fresh
1 tablespoon(s), chopped
Instructions
1
Place the eggs in a large saucepan and cover with water. Bring to a boil then reduce to a simmer and cook for 7 minutes. Drain, run the eggs under cold water, peel and set aside.
2
Meanwhile, place the onion, ginger and garlic with 45ml water in a large, wide pan over a medium heat. Cook, stirring, for 5 minutes or until the onion has softened. Add the curry powder, cumin, ground coriander, garam masala and turmeric and cook for a further 1 minute or until fragrant.
3
Add the tomatoes, chickpeas and 625ml water and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes or until the sauce has thickened. Add the broccoli and mangetout and cook, uncovered, for 5 minutes or until tender. Halve the eggs and add to the pan, cooking uncovered for 2 minutes or until heated through.
4
Meanwhile, cook the rice according to pack instructions. Serve the curry with the rice, sprinkled with fresh coriander.
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