Egg Curry with Rice 🍛
Jammy boiled eggs nestled in a rich, gently spiced tomato coconut sauce over fluffy rice, an Indian home-cooking staple.
Ingredients (serves 4)
- 8 eggs
- 1 cup rice
- 1 onion
- 3 cloves garlic
- 1 inch ginger
- 1 can canned tomatoes
- 1 cup coconut milk
- 2 tsp curry powder
- 1/2 tsp garam masala
- 2 tbsp vegetable oil
- 1 bunch cilantro
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Try AnychefInstructions
- 1
Cook the rice with 2 cups water, covered on low, for 18 minutes. Meanwhile, boil the eggs for 9 minutes, cool in ice water, and peel.
- 2
Dice the onion and mince the garlic and ginger. Cook the onion in the oil in a deep skillet over medium heat until golden, about 8 minutes.
- 3
Add the garlic, ginger, and curry powder and cook 1 minute until fragrant.
- 4
Add the tomatoes and simmer until thick and jammy, about 6 minutes, then stir in the coconut milk and simmer 5 minutes more.
- 5
Halve the eggs and nestle them into the sauce, spooning it over the top. Warm through for 2 minutes and finish with the garam masala.
- 6
Season with salt, scatter with chopped cilantro, and serve over the rice.
