- 0:10 Prep
- 0:30 Cook
- 6 Servings
- Capable cooks
Turmeric gives a golden gloss to hard-boiled eggs in this fantastic coconut-based curry.
Ingredients
- 6 eggs
- 2 tablespoons vegetable oil
- 1 brown onion, halved, thinly sliced
- 2 tomatoes, finely chopped
- 12 fresh curry leaves
- 2 teaspoons mustard seeds
- 1 teaspoon ground turmeric
- 400ml can coconut cream
- Pappadums, to serve
Method
- Step 1Place the eggs in a saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to medium-low. Simmer for 7 minutes. Drain. Peel the eggs.
- Step 2Heat oil in a saucepan over medium heat. Cook onion, stirring often, for 7 minutes or until golden. Add the tomato, curry leaves, mustard seeds and turmeric. Cook, stirring, for 2 minutes or until the mustard seeds pop. Stir in the coconut cream and simmer, stirring often, for 10 minutes or until the mixture thickens slightly. Add the eggs and cook for 1 minute or until warmed through.
- Step 3Serve the egg curry with pappadums.
- Vegetarian
Nutrition
1415 kj
Energy
27g
Fat Total
12g
Saturated Fat
1.5g
Fibre
12g
Protein
12g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as part of a banquet.
- Author: Michelle Noerianto
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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