I don’t make egg curry often and when I do, it’s often one of those ‘the cupboard is bare‘ meals, so I don’t like to get too fancy with it. This egg curry is adapted from Karen Martini and it’s one of those recipes that can be pared back to use the ingredients you have at hand – you don’t want to be running out to the shops to make an egg curry!
This is a meal in itself, but is good with some extra greens on the side or even a salad for a crunchy contrast to its creamy richness. It makes a brilliant Sunday night supper and, if you watch out for the chilli, it is something even kids will enjoy. It’s good, homey, comfort cooking: one to remember when you’re at home on a Sunday night with an almost bare pantry. This is one of those dishes best created out of thin air on the spur of the moment, of simple but impromptu deliciousness that can leave you feeling like you are something of a domestic genius.
Hard-boiled egg curry with tomato, ginger and yoghurt
Adapted from Cooking at Home by Karen Martini
- 4 tablespoons olive oil
- 2 onions, chopped finely
- 5 cloves garlic, chopped
- 8–12 fresh curry leaves (optional)
- 2 cm ginger, grated finely
- 2 teaspoons mustard seeds
- 2 large chillies, cut in half lengthways (or replace with chilli flakes to taste)
- 1 teaspoon ground tumeric
- 3 teaspoons ground coriander
- 2 teaspoons ground cumin
- ½ teaspoon Chinese five-spice powder
- 2 teaspoons caster sugar
- 400g can of tomatoes, finely chopped
- 250mls of vegetarian stock or water
- 4 large handfuls of baby spinach (optional)
- 1 cup plain yoghurt
- 8 hard boiled eggs, peeled and halves
- 1 bunch of coriander (leaves only).
- Heat olive oil in a heavy-based saucepan over medium heat. Saute onion, garlic and ginger for 4 minutes.
- Add mustard seeds, add pinch of salt and then add chilli and the rest of the spices and sugar, and cook for about 1 minute until spices smell fragrant.
- Add chopped tomatoes and stock or water, simmer over low heat for 8 to 10 minutes until sauce thickens.
- Add yoghurt and simmer for further 8–10 minutes.
- Add eggs and baby spinach (if using) and simmer until spinach is wilted. Add salt and pepper to taste.
- Stir through coriander leaves and serve with steamed rice.