Egg curry

2

Ingredients

  • For the egg curry:

  • 6 eggs
  • 2 tbsp grapeseed oil
  • 10g finely chopped ginger
  • 1 tbsp tandoori masala, recipe follows
  • 1 tsp turmeric
  • 1 tsp ground fennel seed
  • 150g tomatoes
  • 250ml vegetable stock
  • 245g natural yoghurt
  • 15g chickpea flour
  • Pinch of salt and freshly ground pepper

  • For the tandoori masala:

  • 2 tbsp Spanish paprika
  • 2 tbsp coriander powder
  • 2 tbsp cumin powder
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 50g garam masala

Use imperial measurements

Method

How to make Egg curry

For the egg curry:
1) Gently place the eggs in a saucepan and add enough water to cover. Bring to the boil over a medium-high heat and cook until the eggs are hard boiled, about 5 minutes. Remove from the heat and allow the eggs to cool. Remove the eggs from the pan and peel off the shells. Reserve.

2) Heat the oil in a shallow, wide pan over a medium-high heat and add the ginger. Cook for 15 seconds and then add the spices and stir to toast for about 10 seconds, then turn the heat down. Add the tomatoes and cook for another 2 minutes. Turn the heat to medium, add the vegetable stock and bring to a simmer.

3) In a separate bowl, whisk the yoghurt and chickpea flour together and then slowly stir into the tomato sauce. Bring to the boil and then reduce the heat to low and continue to cook for about 15 minutes. Slice the reserved boiled eggs in half and gently place them in the sauce to reheat. Season to taste and serve with rice.

For the tandoori masala:
1) Mix everything together in a small bowl. Store in a jar with a tight fitting lid.

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