Creamy Keralan Coconut Egg Curry
with Sweet Potatoes and Spinach
Keralan cuisine is a culinary style originated in Kerala, a state on the southwestern Malabar coast of India. They are most commonly known for using curry leaves in food preparation.
Cals 612 · Prot 29 · Carbs 61 · Fat 30
Vegetarian
Low Carb
35 min
Keralan cuisine is a culinary style originated in Kerala, a state on the southwestern Malabar coast of India. They are most commonly known for using curry leaves in food preparation.
Cals 612 · Prot 29 · Carbs 61 · Fat 30
Vegetarian
Low Carb
Ingredients
Curry
Organic Eggs
5*
4 Piece
Sweet potatoes
400 Grams
Red onion
1 Piece
Spinach
100 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Garlic paste
10 Grams
Turmeric powder
2 Grams
Curry powder
4 Grams
Coriander cumin powder
4 Grams
Garam masala
2 Grams
Chilli powder
2 Grams
Tomato paste
30 Grams
Coconut milk
200 ML
Tomato passata
200 Grams
Water
100 ML
Curry leaves
6 Piece
Green peas
150 Grams
Fresh coriander
15 Grams
Allergens
*5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2562 / 612 |
| Fats (g) | 30 |
| of which saturated (g) | 14.6 |
| Carbohydrates (g) | 61 |
| of which sugars (g) | 17.1 |
| Fibers (g) | 15.3 |
| Proteins (g) | 29.1 |
| Salt (g) | 2.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil eggs
Cook the eggs in boiling water[i/] for 5-7 min or until cooked to your liking. Drain, run under cold [i]water and peel once cooled.
2 Prep
Meanwhile, peel and chop the sweet potatoes into small bite-sized pieces. Peel and finely chop the red onion. Trim and discard the spinach stalks and roughly chop the leaves.
3 Fry
Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 5 min until softened. Add the garlic paste, turmeric, curry powder, coriander cumin, garam masala, chilli powder (spicy!) and tomato paste. Fry for 1 min further.
Tip! Sensitive to spice? Go easy on the chilli powder.
4 Simmer
Add the sweet potatoes, coconut milk, tomato passata, measured water and curry leaves. Mix well, bring to a boil and simmer, covered, over medium heat for 15 min or until the sweet potatoes are tender. Season generously with salt.
5 Add
Add the spinach, peas and the whole peeled eggs. Simmer, covered, for 2-3 min further or until the spinach wilts.
6 Serve
Meanwhile, finely chop the coriander. Divide the egg curry among bowls and top with the coriander.
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