Name: Egg and Vegetable Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 8 eggs; 1 onion, chopped; 2 garlic cloves, chopped; 1 tbsp fresh ginger, chopped; 2 tbsp butter; 2 tsp curry powder; 1 tsp garam masala; ½ tsp ground cumin; ½ tsp turmeric; 1 red bell pepper, seeded and cubed; 1 can (14 oz/398 ml) coconut milk; 6 cups (140 g) baby spinach; Cilantro leaves, to taste

Preparation

- Place the eggs in a pot and cover with warm water. Bring to a boil. Cover and remove from the heat. Let sit for 10 minutes. Drain the eggs and fill the pot with cold water. Return the eggs to the pot and let cool for 10 minutes. Peel the eggs under cold running water and pat dry. Compost the shells. Set the eggs aside.
- Meanwhile, in a large skillet over medium-high heat, brown the onion, garlic and ginger in the butter. Add the spices and bell pepper. Continue to cook for 1 minute while stirring. Season with salt and pepper.
- Add the coconut milk to the skillet. Bring to a boil. Cover and simmer for 5 minutes. Add the eggs and spinach. Mix well. Cover and continue to cook for 2 minutes or just until the spinach has wilted. Adjust the seasoning.
- Divide the eggs, vegetables and sauce among four bowls. Sprinkle with cilantro leaves. Serve with naan bread or white rice, if desired.

Egg and Vegetable Curry

Categories

Ingredients

Preparation

Personal Note