Easy Egg Curry

This is a store cupboard recipe I have adapted from the Sainsbury’s magazine. It is exactly what is says in the title, easy and also really tasty.

IMG_4774

Ingredients

8 medium eggs at room temperature
1tbsp sunflower oil
1 large onion, finely chopped using Food Chopper
3 garlic cloves, crushed with Garlic Press
1 tsp mustard seeds (original recipe says black seeds but I use standard ones!)
2 tbsp curry paste
1 x tin Coconut Milk
1 x 400g tin chopped tomatoes
chopped coriander, to serve (optional)

Method

  • Boil the eggs for 6-7 minutes.  Drain, run under cold water, until cooled.  Peel, halve and set aside.
  • Heat the oil in 24cm Executive Saute Pan.  Add the chopped onion and fry for 15 mins, or until it has softened.
  • Add the garlic, mustard seeds and curry paste.  Stir fry for 2 minutes, then add the coconut milk and tomatoes.  Bring to the boil, reduce the heat to medium, cover and cook for 5 minutes.
  • Add the eggs and heat through for 1-2 minutes.  Season and remove from the heat.
  • Sprinkle with chopped coriander and serve with Basmati Rice and naan bread.
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Filed under Eggs, Food Chopper, Garlic, Garlic Press, Pans, Rice, Rice Cooker, Super Quick cooking!, Tomato

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