Spicy Egg Curry

with Basmati Rice, Naan and Cucumber Raita
Did you know that in old Persian 'naan' simply means 'bread'?
279 Reviews
Cals 1321 · Prot 50 · Carbs 150 · Fat 63
Vegetarian
Chef's choice
Family Friendly
Try Hello Chef Now
30 min
Spicy Egg Curry with Basmati Rice, Naan and Cucumber Raita
Did you know that in old Persian 'naan' simply means 'bread'?
279 Reviews
Cals 1321 · Prot 50 · Carbs 150 · Fat 63
Vegetarian
Chef's choice
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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
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) 5514 / 1321
Fats (g) 63.2
of which saturated (g) 36
Carbohydrates (g) 150
of which sugars (g) 19.6
Fibers (g) 8.3
Proteins (g) 49.5
Salt (g) 3.4
*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

Prep

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.
Simmer

2 Simmer

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

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.
Boil eggs

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.
Make raita

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.
Blitz and serve

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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