Wednesday, 20 April 2011

Egg Curry

A simple, tasty and nutritious curry which is a bit different to the standard curries you get from the shops or restaurants. When was the last time you saw an egg curry on the menu? The spices can be varied according to taste; I make it very mild and don't use any chillis at all.

Egg curry

Serves 2

I can't remember how long this takes, but not very long once you've boiled the eggs. About 20 minutes.

3 hardboiled eggs, peeled

1 400g tin of tomatoes (try and get pre-flavoured ones, such as garlic)

3 tbsp yoghurt

1/2 a small tin of sweetcorn (vary according to taste)

1 small onion or escallion shallot

2 cloves of garlic

1 generous tsp of minced ginger

1/2 tsp garam masala

1 1/2 tsp tumeric

1 tsp mild curry powder

* Gently fry the onion, garlic, ginger and spices together until the onion begin to soften.

* Add the eggs cut face down and fry for a further 5 minutes until they brown a bit.

* Add the tomatoes and sweetcorn and bring to the boil, then set to a simmering heat. You can also add a bit of spinach here, if more veg is wanted!

* Lastly stir in the yoghurt and cook until heated through.

* Best served with basmati rice.

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