Vegetarian Egg Curry
Creamy, fragrant and fantastically coloured, this egg curry is a dish that is guaranteed to brighten up your table! It can’t come to any surprise that we love our curries here and all they represent. It’s the great flavours, the thought of eating together, the camaraderie, the closeness. We put a lot of love into our food because it feeds our love (is that too corny too say?)! And above all that, it tastes great too!
Ingredients
6 hard boiled eggs, peeled and halved
1 tablespoon butter
1 tsp ground cinnamon
½ tsp ground cardamom
1 tsp coarse ground black pepper
½ green bell pepper - thinly sliced into strips
1 inch grated ginger or 1 tsp ginger paste
5 garlic cloves crushed or 3 tsp garlic paste
2 medium sized onions finely chopped
2 large tomatoes finely chopped
1 tsp turmeric powder
1 tsp coriander powder
2 tsp curry powder
½ tsp chili powder - more if you like it hotter
1 tin coconut milk
salt to taste
chopped fresh coriander to garnish
Method
In a large pan melt the butter and add the onions and garlic - cook until they are soft, but not brown.
Add the cinnamon, cardamom and black pepper, and cook for 1 minute.
Then add the green pepper and the tomatoes, and cook for a further 5 minutes.
Stir in the turmeric, coriander and curry powder, mix well and keep it on a simmer for 2 minutes. Add the coconut milk, salt to taste, and turn off the heat.
Place the halved boiled eggs into the curry sauce mixture - put a lid on the pan and leave for 5 minutes.
Sprinkle with chopped fresh coriander and serve with rice.
