Whole egg curry

Name: Whole egg curry
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 2 tbsp ghee (clarified butter) or coconut oil; ½ tsp yellow mustard seeds; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 tsp finely chopped fresh ginger; ½ tsp medium chilli powder, or to taste; ½ tsp ground turmeric; 1 tsp garam masala; 2 x 400g tins chopped tomatoes; 1 tsp sea salt; 4 fresh mint sprigs, leaves removed and coarsely chopped; 300g frozen peas; 4 tbsp coconut cream; 6 medium free-range eggs; Nigella seeds to serve (optional)

Published: 16 Apr 15
Updated: 18 Mar 24

Test kitchen approved

If you’ve never made an egg curry before, we hope this recipe will change your mind. The warming Indian spices, coconut cream and the fresh zing of mint make for a comforting and hearty meal.

Serves 4
Hands-on time 25 min, simmering time 25 min

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Ingredients

2 tbsp ghee (clarified butter) or coconut oil
½ tsp yellow mustard seeds
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp finely chopped fresh ginger
½ tsp medium chilli powder, or to taste
½ tsp ground turmeric
1 tsp garam masala
2 x 400g tins chopped tomatoes
1 tsp sea salt
4 fresh mint sprigs, leaves removed and coarsely chopped
300g frozen peas
4 tbsp coconut cream
6 medium free-range eggs
Nigella seeds to serve (optional)

Method

Heat the ghee or oil in a sauté pan over a medium heat, add the mustard seeds and cook for a minute or until they start to pop. Add the onion, garlic and ginger, then cook until soft and fragrant. 2. Add the chilli, turmeric and garam masala, stir, then simmer for about 30 seconds. Add 120ml water and cook for 5 minutes. Add the tomatoes and sea salt, then cover and simmer for 20-25 minutes.
Stir in half the mint, the peas and coconut cream. Make 6 indentations in the sauce and carefully crack the eggs into them. Cover, turn the heat to medium and bubble for 5-10 minutes or until the whites have set.
Scatter with the remaining mint and a few nigella seeds, if using, and serve with a side salad, and chapatis or naan bread (see tip).

This recipe is from Green Kitchen Travels by David Frankiel and Luise Vindahl (£25; Hardie Grant)

Recipe from February 2015 Issue

Nutrition

Nutrition: per serving

Calories: 331kcals
Fat: 21.8g (10.3g saturated)
Protein: 19.5g
Carbohydrates: 16.3g (8.4g sugars)
Fibre: 7.1g
Salt: 1.8g

delicious. tips

Luise says: “If you have a hungry crowd, serve the curry with black or brown rice.”

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Whole egg curry

Ingredients

Method

Nutrition

delicious. tips

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