Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Boiled eggs in a fragrant curry sauce — India.
Equipment: Saucepan; large frying pan
Measures and names
Ingredients
- 8 eggs, hard-boiled and halved
- 1 onion, 3 garlic cloves
- thumb of ginger
- 2 tbsp curry powder
- 1 x 400g tin chopped tomatoes
- 1 x 400ml tin coconut milk
- 2 handfuls of spinach
- 1 tbsp oil
Method
- Boil the eggs for 8–9 minutes, then cool in cold water, peel and halve.
- Heat the oil in a large pan and cook the onion for 5 minutes. Add the garlic, ginger and curry powder for 1 minute.
- Add the tomatoes and coconut milk, season with salt, and simmer for 10 minutes, until thickened.
- Stir in the spinach until wilted.
- Nestle the halved eggs into the sauce, yolk-side up, and warm through for 2–3 minutes. Serve over cauliflower rice.
Swaps and tips
A great protein-rich vegetarian curry. Add a chopped chilli for more heat.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 19 g | 10 g | 2 g | 34 g | 415 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
