Egg Curry

I’ve never thought to put egg in a curry before, but last week when looking for recipe inspiration, I came across one on BBC Good Food that caught my eye. I swapped the spinach for kale, as that is what I had in my fridge and I added extra ginger and chilli to spice it up a little. The end result was really good. The coconut milk adds creaminess to the sauce and works really well with the egg. You don’t need to be a vegetarian to enjoy this meal. Eggs are highly nutritious, especially the yolks, as they contain many vital nutrients. I served it with quinoa instead of rice to boost my protein intake a little but this is because I need a slightly higher amount of protein to repair my muscles from sport. If your diet doesn’t require a higher intake of protein then the eggs will be enough, but this shouldn’t stop you trying it with quinoa as it works really well. However you could also serve it with rice or naan. 

Print Recipe
Egg Curry
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Fill and boil a kettle. Once boiled, pour the water in to a pan, keep the water boiling and place in the eggs. Boil for 8 minutes.
  2. Peel and dice the onion. Thinly slice the chilli.
  3. Peel and grate the garlic and ginger.
  4. Add the onion, chilli, garlic and ginger to a frying pan with the coconut oil.
  5. Once the timer is up on the eggs, remove them from the pan and run under cold water. Leave to one side.
  6. Rinse out the pan you cooked the eggs in and add the quinoa to it.
  7. Reboil the kettle and measure out 300ml boiling water.
  8. Tip the boiling water in to the pan with the quinoa. Cover and leave to simmer for 15 minutes.
  9. Meanwhile, heat the frying pan over a medium heat and fry its contents for 5 minutes, stirring often.
  10. Remove the tops off the green beans and slice in to thirds.
  11. Weigh out the kale.
  12. Once 5 minutes are up on the frying pan, add the korma paste to the mix and stir regularly for 30 seconds.
  13. Lower the heat and pour in the coconut milk and water.
  14. Add the green beans and kale to the pan and leave to simmer for 5 minutes.
  15. Slice the tomatoes in half and add these to the curry.
  16. Peel the shells from the eggs and slice in half.
  17. Sit the eggs in the curry for the final couple of minutes of cooking.
  18. Once the 15 minutes are up on the quinoa, turn off the heat but leave to sit for 5 minutes or so, until ready to serve.
  19. Once the eggs have warmed through and the curry is cooked, serve by first dividing the quinoa between 2 bowls. Top with the eggs and then spoon over the curry. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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