Egg Masala (Vegetarian Curry Dish)

Egg Masala (Vegetarian Curry Dish)
 
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by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • Serves 4, main course or 8 as a side dish
  • Curry Paste:
  • 2 tsps garam masala
  • 1 tsp dried onion powder
  • 1 tsp ground coriander
  • 1/2 tsp ground cummin
  • 1/2 - 1 tsp chilli powder
  • 1/2 tsp cinammon
  • 1/2 tsp ginger
  • 1tsp paprika
  • Mix together using a little water to make a paste.
  • Garlic and onion puree:
  • 1 large onion (minced finely,using a blender)
  • 1-2 garlic cloves (minced together with the onion)
  • 8 hard boiled eggs, peeled
  • 1 tin of chopped tomatoes + 1/2 tin of water
  • 1 tin of coconut cream (for a lower fat version use yoghurt instead and add at the last minute, don't let it boil)
  • 4-5 tbsp chopped coriander
  • 2-3 tbsp oil/ghee for frying
This is my favourite vegetarian curry dish, adapted to my family's taste. Son likes it hot and hubbie likes it creamy so they get a bit of both in this dish and it's cheap and cheerful which makes me happy too:) 1. First fry the onion and garlic puree in the ghee, over a medium heat (about 8 -10mins). 2. Add the curry paste and fry the mixture gently for a further 5-8mins approx. until the moisture has cooked out of the paste. 3. Add the chopped tomatoes and water then let it cook gently for approx.15-20 mins, stirring often. 4. Next, add the hard boiled eggs and cook for a further 5-6 mins. 5. Finally add the coconut cream and let it simmer very gently for a further 5 mins or so. 6. Stir in the chopped coriander, sprinkle with some chilli powder if you wish, and serve with rice, naan breads or whatever you prefer.

Egg Masala (Vegetarian Curry Dish)

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This recipe was uploaded by Allora Andiamo

 
 

Method


This is my favourite vegetarian curry dish, adapted to my family's taste. Son likes it hot and hubbie likes it creamy so they get a bit of both in this dish and it's cheap and cheerful which makes me happy too:) 1. First fry the onion and garlic puree in the ghee, over a medium heat (about 8 -10mins). 2. Add the curry paste and fry the mixture gently for a further 5-8mins approx. until the moisture has cooked out of the paste. 3. Add the chopped tomatoes and water then let it cook gently for approx.15-20 mins, stirring often. 4. Next, add the hard boiled eggs and cook for a further 5-6 mins. 5. Finally add the coconut cream and let it simmer very gently for a further 5 mins or so. 6. Stir in the chopped coriander, sprinkle with some chilli powder if you wish, and serve with rice, naan breads or whatever you prefer.
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