Spicy Egg Curry

Name: Spicy Egg Curry with Basmati Rice, Naan and Cucumber Raita
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 15 Grams of Fresh coriander; 1 Pieces of Brown onion; 20 Grams of Ghee; 20 Grams of Ginger garlic paste; 2 Grams of Coriander powder; 2 Grams of Cumin powder; 2 Grams of Garam masala; 2 Grams of Turmeric powder; 2 Grams of Chipotle powder; 200 Grams of Tomato passata; 1 Pieces of Vegetable stock cube; 20 Grams of Honey; 150 ML of Water; 6 Pieces of Organic Eggs; 200 ML of Cooking cream; 1 Tsp of Salt; 1 Tsp of Black pepper; 150 Grams of Basmati rice; 350 ML of Water; 1 Tsp of Salt; 1 Pieces of Cucumber; 170 Grams of Natural yogurt; 2 Pieces of Tandoori naan

with Basmati Rice, Naan and Cucumber Raita

Did you know that in old Persian 'naan' simply means 'bread'?

62 Reviews

Cals 1199 · Prot 47 · Carbs 122 · Fat 59

Vegetarian

Chef's choice

Family Friendly

30 min

Spicy Egg Curry with Basmati Rice, Naan and Cucumber Raita

Did you know that in old Persian 'naan' simply means 'bread'?

62 Reviews

Cals 1199 · Prot 47 · Carbs 122 · Fat 59

Vegetarian

Chef's choice

Family Friendly

Ingredients

For curry

Fresh coriander

15 Grams

Brown onion

1 Piece

Ghee 4*

20 Grams

Ginger garlic paste

20 Grams

Coriander powder

2 Grams

Cumin powder

2 Grams

Garam masala

2 Grams

Turmeric powder

2 Grams

Chipotle powder

2 Grams

Tomato passata

200 Grams

Vegetable stock cube 15*

1 Piece

Honey

20 Grams

Water

150 ML

Organic Eggs 5*

6 Pieces

Cooking cream 4*

200 ML

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Rice

Basmati rice

150 Grams

Water

350 ML

Salt

0.5 Tsp

Sides

Cucumber

1 Piece

Natural yogurt 4*

170 Grams

Tandoori naan 4*10*

2 Pieces

Allergens

*4 Milk, *15 Celery, *5 Eggs, *10 Wheat

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)	5027 / 1199
Fats (g)	58.7
of which saturated (g)	32.5
Carbohydrates (g)	122
of which sugars (g)	24.2
Fibers (g)	5.7
Proteins (g)	46.7
Salt (g)	3.1

*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 Prep

Preheat the oven to 200°C/180°C fan. Chop the coriander, including the stalks, finely. Peel and finely chop the onion. Heat the ghee in a pot over a medium heat. Add the onion and cook for 6 min until very soft. Add the ginger garlic paste, coriander powder, cumin (see pro tip), garam masala, turmeric, and chipotle powder (spicy!). Cook for 2 min.

2 Simmer

Add the tomato passata, stock cube, honey and measured water. Cover and reduce the heat to low. Simmer for 15 min.

3 Boil rice

Meanwhile, add the rice, salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

4 Boil eggs

Meanwhile, cook the eggs in boiling water for 5-7 or until cooked to your liking. Drain, run under cold water and peel once cooled.

5 Make raita

Grate the cucumber and squeeze out any excess liquid. Combine the cucumber with the natural yogurt (see pro tip). Set aside. Place the naan in the oven for 5 min until warmed through.

6 Blitz and serve

Meanwhile, blitz the curry sauce with a hand-held blender until smooth. Once smooth, add the cooking cream, chopped coriander and the whole, peeled eggs. Season with salt and pepper. Cook for 1-2 min further or until warmed through. Serve the curry over the rice with the cucumber raita and naan to the side.

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