Spicy Egg Curry

with Basmati Rice, Naan and Cucumber Raita

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Instructions

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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.

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2 Simmer

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

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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.

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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.

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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.

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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

Number of people

For curry

Fresh coriander 15 Grams
Brown onion 1 Piece
Ghee 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 1 Piece
Honey 20 Grams
Water 150 ML
Eggs 6 Pieces
Cooking cream 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 170 Grams
Tandoori naan 2 Pieces

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

photo

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.

photo

2 Simmer

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

photo

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.

photo

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.

photo

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.

photo

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

Number of people

For curry

Fresh coriander 15 Grams
Brown onion 1 Piece
Ghee 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 1 Piece
Honey 20 Grams
Water 150 ML
Eggs 6 Pieces
Cooking cream 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 170 Grams
Tandoori naan 2 Pieces
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