Eggs with Curry Sauce
I’m a sauce-kind-of-girl. The thought of eating just meat or just vegetables, no matter how wonderful and healthy and good-looking they are, leaves me stone cold. But give me a nice Indian curry with plenty of sauce and garlic naan bread and some yellow rice and I’ll ask for… more sauce. Today’s Meatless Monday recipe – Eggs with Curry Sauce is the perfect dish if you want a quick, flavorful meal with plenty of delicious, spicy curry sauce.
Ingredients list for Eggs with Curry Sauce:
- 8 eggs, hard boiled
- 2 tbsp coconut oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 green chili pepper, finely chopped (deseeded if you prefer less spicy)
- 2 tbsp fresh ginger, grated
- 1 tbsp tomato paste
- 1/2 tsp turmeric powder
- 2 tsp garam masala
- 2 tsp ground coriander
- 1 cup coconut milk
- handful of chopped cilantro leaves
Preparation method for Eggs with Curry Sauce:
Peel the eggs, cut them in halves and leave them aside for later use.
In a blender or food processor, added the chopped onions, ginger, green chili pepper and garlic. Process until smooth and creamy.
Heat the coconut oil in a large pan (I always use a wok). When the oil is sizzling hot, transfer the onion mixture to the wok. Reduce the heat to medium and fry for 5 minutes, stirring all the time. Add the powder spices to the wok: turmeric powder, garam masala, ground coriander. Stir fry everything for one minute, then pour in the coconut milk. This is what gives the curry its creamy texture.
Using your stirring spoon, mix the coconut milk together with the other ingredients. Season with salt according to your preference. When the sauce is simmering, add the tomato paste and keep stirring until you get a homogeneous mixture.
Carefully add the boiled egg halves into the simmering sauce. Make sure all the eggs are covered in sauce. Reduce the heat further and simmer for 5 minutes. The eggs will absorb the wonderful spices and coconut, becoming a delight for your palate.
Scoop the eggs and the sauce onto plates. Garnish with plenty of chopped cilantro leaves. Serve with rice or naan bread. Mouthwatering goodness!