Are you looking for an easy flavor packed meal? Or maybe you have a fridge full of leftover Easter Eggs and want something a bit more exciting than egg salad or deviled eggs?
Well, I have a simple tasty recipe for you: Egg Curry.
This easy yet delicious dish with its creamy texture and rich blend of spices, cooks up in less than 30 minutes so you can get eating.
Let's get cracking!
If it isn't post-Easter when you are reading this, go ahead and boil up eggs just for this dish. You can do them ahead of time and keep them in the fridge or add an extra 20 minutes to your cook time that night.
You are still out of the kitchen in 45 minutes.
How to serve Egg Curry
Serve it with some rice or couscous or quinoa to go along with it for a great weeknight meal.
The best part of this dish growing up was all of the toppings my mom used to serve on the side. We each got to put on what we liked best.
I like mine with toasted coconut, raisins, peanuts and green onions on top. Sir Snubs a Lot (my son) likes his plain, including no onions in the sauce. Sometimes he will have the toasted coconut, but it has to be toasted and not soft and moist (probably a texture thing).
Some suggestions for toppings:
- raisins, dried cranberries, chopped dates, etc.
- banana chips
- crystalized ginger
- chopped peanuts or cashews
- crispy onions
- bacon bits
- chopped sweet or sour pickles
- toasted coconut flakes
- chopped green onion
- pepper slices
- chopped fresh cilantro or mint
- chutney
Recipe
Ingredients
- 8 boiled eggs
- 1 tablespoon butter or coconut oil
- ½ cup onion (chopped)
- 1 teaspoon ground cumin
- 2 teaspoons curry powder
- 1 tablespoon cornstarch
- 1 cup chicken stock
- 1 cup coconut milk
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F.
- Peel and cut the eggs in half lengthwise. Place in an ovenproof dish.
- Melt butter or coconut oil in sauce pan, add onion and cook over medium heat until translucent. Add cumin, curry and cornstarch. Stir and cook 1 minute.
- Add stock, coconut milk and lemon juice to the spice mixture in saucepan. Cook, stirring constantly, until mixture boils and thickens, approximately 1 minute.
- Pour over eggs and bake covered for 20 minutes.
- Serve with condiments listed in the notes.
Notes
- raisins or other dried fruit
- chopped peanuts or cashews
- bacon bits
- chopped sweet or sour pickles
- toasted coconut flakes
- chopped green onion
- chopped fresh cilantro
- chutney
Until next time, happy eating.
~Audrey
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