Spicy Egg Curry Recipe
Prep Time:
10 minutes
Cook Time:
16 minutes
Servings:
4 servings
Ingredients
  • 1 onion, chopped
  • ½-inch fresh ginger, peeled
  • 2 fresh red chilis
  • 3 cloves garlic
  • ½ teaspoon chilli powder
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon ground coriander
  • 1 tablespoon vegetable oil
  • ¼ cup butter
  • 1 (14-ounce) can tinned tomatoes
  • 2 dried curry leaves
  • ¼ teaspoon sugar
  • salt, to taste
  • pepper, to taste
  • 2 cups spinach
  • 6 hard-boiled eggs, halved
  • 4 tablespoons fresh coriander, chopped
Directions
  1. Add the onion, ginger, chilli, garam masala, cumin, turmeric, ground coriander, and 1 tablespoon of vegetable oil to a blender or small food processor. Blitz well until it forms a paste.
  2. In a large skillet, heat the butter, and once hot, add the onion spice paste. Cook on a high heat for around 2 minutes, until the onion paste starts to soften.
  3. Now, add the tinned tomatoes and sugar, and stir well. Fill the empty can with water halfway, then pour it into the pan. Add in the curry leaves. Gently simmer for around 10 minutes. Time to taste — add salt and pepper to season.
  4. Once the curry is ready, add the spinach and stir through until it has wilted and combined. At this point, add the boiled eggs into the sauce and gently spoon over some curry. Cover and cook for 2 minutes.
  5. When you're ready to serve, sprinkle fresh coriander on top and serve with boiled rice, poppadoms, or naan bread.