Egg Curry
This curry is super simple and can be whipped up in less than half an hour. It’s basically poached eggs in a coconut milk based curry – really delicious and easy to make. Traditional egg curries require hard-boiled eggs, but since you’re cooking the eggs in the curry, this turns into a one-pot meal that is half the cooking time. Poaching the eggs in the curry allow them to soak up all the spices and become extra flavorful.
Ingredients
- 1 tbsp olive oil
- 1 tbsp garlic chopped
- 2 tbsp onions chopped
- ½ tsp turmeric powder
- 2 tsp chili powder
- 1 tsp coriander powder
- ¾ cups coconut milk (canned)
- ¾ cups water
- 1 tsp garam masala (Indian spice blend)
- 5-6 eggs
- salt to taste
Instructions
- Heat the olive oil in a medium heavy-bottomed deep pan on medium-high heat. Once the oil is hot, add the garlic and sauté for about 30 seconds or until fragrant.
- Reduce the heat to medium and add the onion and sauté until soft and translucent, about 2 minutes.
- Add the turmeric, chili powder, and coriander powder and sauté for another minute.
- Add the coconut milk, water and salt to taste.
- Bring the curry to a boil then reduce the heat and add the garam masala and stir to mix.
- With the heat on low, crack each egg into the curry making sure to leave enough room between each egg to allow them to cook. Cover the pan and allow to simmer on low heat for about 20-25 minutes or until the eggs are cooked through. Serve warm with rice.
