Nutty Egg Curry
This Nutty Egg Curry recipe makes a delicious – and unexpected – dinner.
Best Health magazine, March/April 2015
| Servings |
| 4Servings |
| Servings |
| 4Servings |
Ingredients
- 6 large eggs
- 2 tsp canola or grapeseed oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 tsp fresh ginger minced
- 1 tsp brown mustard seeds (optional)
- 2 tbsp yellow curry paste
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 1 cup canned crushed tomatoes
- 1 cup light coconut milk
- 1/4 cup almonds roughly chopped
- 1/3 cup basil
- 2 cups brown rice cooked
Servings: Servings
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Ingredients
Servings: Servings
Units:
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Instructions
- To hard boil eggs, place in a medium-sized saucepan and add enough water to cover them. Bring to a boil and immediately remove pan from heat. Cover and let stand 10 minutes. Transfer eggs to a bowl of very cold water to cool, and then peel. Slice peeled eggs in half lengthwise and set aside.
- In a large saucepan, heat oil over medium heat. Add onion and cook until soft, about six minutes. Add garlic, ginger and (if using) mustard seeds; cook one minute. Stir in curry paste, cinnamon and salt; heat 30 seconds more. Add tomatoes; reduce heat and simmer for five minutes, stirring occasionally. Add coconut milk and simmer for three minutes. Stir in almonds and basil. Gently lower eggs into sauce and heat through. Serve over rice.
Recipe Notes
Per serving: 331 calories, 14 g protein, 16 g fat (5 g saturated fat), 34 g carbohydrates, 5 g fibre, 317 mg cholesterol, 468 mg sodium.
