Egg Curry
An easy curry dinner made with hard-boiled eggs.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 338 kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 onion sliced
- 1 teaspoon garlic paste
- ½ teaspoon ginger paste
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon chile powder
- ¼ teaspoon ground black pepper
- ¼ cup tomato puree
- 1 ¼ cups water
- 1 tablespoon vinegar
- salt to taste
- 4 hard-boiled eggs halved
Instructions
-
Heat the veggie oil in a big pot over medium heat. Add the onion and cook and stir it until browned, about 5 minutes. Stir in the garlic and ginger paste, then mix in the coriander, cumin, turmeric, chile powder, and black pepper. Cook all of that stuff until it's fragrant, about 1 minute. Add in the tomato puree and continue to cook until the curry thickens, about 4 minutes.
-
Pour the water into the pot and get the whole thing boiling. Stir in the vinegar and salt, then carefully slip the eggs into the pot. Cook for about 5 minutes or until the flavors combine. Serve the sauce over your favorite rice.