Spicy Egg Curry
with Basmati Rice, Naan and Cucumber Raita
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.
Tips for fussy eaters
Can't handle the heat? Go easy on the chipotle!
Pro tip
Reserve a pinch of coriander and cumin powder and season your raita with them. If necessary, also add a pinch of salt.
Did you know that in old Persian 'naan' simply means 'bread'?
Cooking Time: 30 min
Equipment Required: Blender
Cals 1359 · Prot 46 · Carbs 146 · Fat 63
Ingredients
For curry
Rice
Sides
Did you know that in old Persian 'naan' simply means 'bread'?
Cooking Time: 30 min
Equipment Required: Blender
Cals 1359 · Prot 46 · Carbs 146 · Fat 63
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.
Tips for fussy eaters
Can't handle the heat? Go easy on the chipotle!
Pro tip
Reserve a pinch of coriander and cumin powder and season your raita with them. If necessary, also add a pinch of salt.
Ingredients
For curry
Rice
Sides
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