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Masala egg curry
Masala egg curry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Enjoy a satisfying vegetarian curry for Meatless Mondays.
Ingredients:
  • 6 eggs, at room temperature
  • 36.80 gm vegetable oil
  • 1 large red onion, halved, thinly sliced
  • 1/2 tsp ground turmeric
  • 1/2 tsp chilli powder
  • 4cm piece fresh ginger, finely grated
  • 1 long green chilli, thinly sliced
  • 270ml can coconut milk
  • 150g green beans, trimmed
  • 150g sugar snap peas, trimmed
  • 1/2 tsp garam masala, toasted (see note)
  • 125.00 ml fresh coriander leaves
  • Steamed basmati rice, to serve
Instructions:
  • In a saucepan, gently place the eggs and cover them with cold water. Bring to a boil over high heat, giving an occasional stir. Then, reduce the heat to medium and let it simmer for 3 minutes. Remove the pan from the heat, transfer the eggs carefully to a cutting board, and allow them to cool slightly.
  • In a large saucepan over medium heat, heat oil until shimmering. Sauté onion, stirring occasionally, for 7 minutes until it turns light golden. Stir in turmeric, chili powder, ginger, and half of the green chili. Cook and stir for 1 minute until fragrant.
  • Pour in the luscious coconut milk and add 1/2 cup of water. Bring the mixture to a gentle boil, then lower the heat and let it simmer for 5 minutes until the liquid is reduced by half.
  • Peel the eggs, then add the beans, peas, and eggs to the curry. Cook and stir for 1 to 2 minutes until the beans are tender and the eggs are heated through. Cut the eggs in half, sprinkle the curry with garam masala, coriander, and the rest of the chilli, and serve with rice.

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