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Egg Curry

A quick Indian style curry where boiled eggs are simmered in a fragrant tomato sauce. Ready in 35 minutes and about 45p a portion, this is one of the cheapest curries you can make.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 6 eggs
  • 1 tbsp vegetable oil
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chilli flakes
  • 1 tin (400g) chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tsp garam masala
  • 250g basmati rice, to serve

Method
 

  1. Boil the eggs for 8 minutes, then plunge into cold water, peel and set aside.
  2. Cook the rice according to the packet instructions.
  3. Heat the oil in a frying pan and cook the onion for 5 to 6 minutes until soft and golden at the edges.
  4. Add the garlic and ginger and cook for 1 minute, then add the turmeric, cumin, coriander and chilli flakes. Stir for 30 seconds until fragrant.
  5. Pour in the chopped tomatoes and tomato puree, season with salt, and simmer for 10 minutes until the sauce thickens.
  6. Prick the eggs all over with a fork, then gently fold them into the sauce. Sprinkle over the garam masala and simmer for 5 more minutes so the eggs soak up the flavour.
  7. Serve with the rice.