Despite it being 30°C here I still find I crave warming, comfort food as we get closer to Christmas. This dish satisfies that need perfectly, and is a much healthier alternative to a takeaway curry.
There are lots of different variations for making an egg curry. I usually cook Guyanese style curries, but this one has more of a South Indian style. The eggs are covered in a rich tomato gravy, and a little bit of coconut cream is added, which calms the spice and gives it a thicker texture. I’ve used sweet potato and green beans here as well – I love a bit of sweetness, and think green beans go really well in curries – but you can play around with the vegetables. Cauliflower would also work nicely.
You don’t want to overcook the eggs as they can go quite hard, so the key is to cook any vegetables you’re using in the curry sauce first then add the hardboiled eggs at the end just long enough to cover them in the gravy and warm them up.
- 8 eggs, hardboiled and peeled
- 2 sweet potatoes, chopped into 2-inch chunks
- Handful of green beans, ends removed and halved
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1-inch ginger, grated
- 400g tin chopped tomatoes
- 1tbsp tomato paste
- 150ml coconut cream
- 2 red chilies, de-seeded and chopped
- 3 spring onions, chopped
- 2tbsp coconut oil
- 1tbsp cumin seeds
- 1 bunch fresh coriander
For the curry paste:
- 1.5tbsp garam masala
- 2tbsp Madras curry powder
- 1tsp ground coriander
- 1tsp ground cumin
- ½tsp turmeric
- ½tsp salt
- 2tbsp water
Serve with coconut basmati rice
Heat the coconut oil in a large pan and once hot add the onions. Fry for a couple of minutes until translucent.
Meanwhile mix the spices together for the curry paste and add the water (you may need a little more), stirring until it forms a paste.
Add the garlic, ginger, chili and spring onion to the pan and fry for a minute. Add the curry paste and fry for 1-2 minutes on a low heat. You might need to add a splash of water to loosen the paste up.
Dry fry the cumin seeds for 1 minute, or until you hear a popping sound, and leave to sit in a bowl.
Stir the sweet potato into the curry mix in the pan, then add the tomato paste and chopped tomatoes and stir well. Bring to the boil, then cover the pan with a lid and leave to simmer for 10 minutes. Stir occasionally to prevent sticking.
Check if the sweet potatoes are starting to soften and add the green beans for 6-7 minutes.
Cut the eggs in half and add to the pan. Stir them in carefully taking care not to knock the yolks out, but make sure they are completely covered in the curry sauce. Put the lid back on and leave to simmer for a few more minutes until the sweet potato is fully cooked.
Add the coconut cream and stir gently until mixed. Take the curry off the heat.
Stir in the dry-fried cumin seeds and scatter on fresh coriander before serving.