Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Boiled eggs and edamame in a light coconut and tomato curry with curry leaves and mustard seeds.
Equipment: Saucepan, large frying pan
Measures and names
Ingredients
- 6 eggs
- 150 g frozen shelled edamame beans
- 1 tsp coconut oil or other oil
- 1 tsp black mustard seeds
- 1 sprig of curry leaves (about 12 leaves)
- 1 onion, thinly sliced
- 2 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 green chilli, slit
- 1 tsp ground coriander
- 1 tsp Kashmiri chilli powder
- ½ tsp ground turmeric
- 1 tomato, chopped
- 150 ml light coconut milk
- Salt
- Cauliflower rice or a green salad, to serve
Method
- Boil the eggs for 9 minutes, cool in cold water, then peel and halve.
- Meanwhile, heat the oil in a large frying pan, add the mustard seeds and curry leaves and, when they crackle, the onion. Cook for 5 minutes until soft.
- Add the garlic, ginger and chilli for 1 minute, then the coriander, chilli powder and turmeric for 30 seconds. Add the tomato and cook for 2 minutes.
- Pour in the coconut milk and 100 ml water, add the edamame and simmer for 5 minutes. Season with salt.
- Add the eggs, cut side up, and warm through for 2 minutes. Serve with cauliflower rice or salad.
Swaps and tips
Use the rest of the tin of coconut milk in a dal or soup, or freeze it in an ice cube tray. Shelled frozen edamame cook straight from the freezer.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 32 g | 15 g | 6 g | 29 g | 456 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
