Cushty egg curry

Heat things up with your next mid-week meal – introducing our fiery, flavoursome egg curry, chock-full of the good stuff to elevate this dish far beyond a Friday night fakeaway.

40 minutes

Serves 4

Nutritional Information (per portion)

Calories 348.0
Protein 19.8
Fat 26.0
of which saturates 14.0
Carbohydrate 10.7
of which sugars 7.9
Fibre 4.45

Ingredients

  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 4 cardamom pods, seeds removed
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon black mustard seeds
  • 2 cloves garlic, peeled
  • 4cm piece ginger, peeled and roughly chopped
  • 15g bunch of fresh coriander, stalks and leaves picked
  • 1 tablespoon groundnut oil
  • 2 green chillies, finely sliced
  • 12 fresh or dried curry leaves
  • 1 large onion, finely sliced
  • ½ x 400g tin chopped tomatoes
  • 400g tin light coconut milk
  • 8 Enriched eggs
  • 200g baby spinach or any seasonal greens, washed
  • 30g toasted coconut flakes

Method

  1. First, make the curry paste. Toast the spices in a small pan for 1 min until fragrant and toasted. Tip into a small food processor along with the garlic, ginger, and coriander stalks. Add a splash of water, season, and blitz to a fine paste.
  2. Heat the oil in a large heavy-based pan over a medium heat. Fry the chilli and curry leaves for 2 mins until sizzled. Remove to a small plate. Add the onion and fry for 8 mins until lightly caramelised. Add the curry paste and cook for 4-5 mins, stirring regularly. Tip in the chopped tomatoes and coconut milk. Bring to a boil and then turn the heat down to a simmer for 15 mins, until thickened.
  3. Meanwhile, boil the eggs for 7 mins in a pan of boiled water, until jammy and soft. Drain. Run under cold water and then peel.
  4. When the curry is thickened, season to taste and add the spinach. Cover with a lid and cook until wilted. Pop the eggs into the curry and coat in the curry sauce.
  5. Divide between bowls and top with the sizzled curry leaves and chilli, toasted coconut flakes and coriander leaves. Serve with chapatis, naans or steamed rice.

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