South Indian · Lunch, Dinner
Egg curry in coconut gravy
Boiled eggs simmered in a coconut and curry leaf gravy.
- Calories
- 592 kcal
- Protein
- 18 g
- Carbs
- 12 g
- Fat
- 53 g
- Prep
- 10 min
- Cook
- 20 min
Per serving, for one person.
Contains: egg, mustard, coconut.
Ingredients
- 2¼ eggs Eggs
- 130 ml Coconut milk
- ¼ onion Onion
- 3 g Curry leaves
- ½ tsp Mustard seeds
- ¼ tsp Turmeric
- 1¼ chillis Green chillies
- ¾ tbsp Coconut oil
- 5 g Ginger
Method
- Boil the eggs nine minutes, cool, peel and halve.
- Pop the mustard seeds in the oil, then add the curry leaves, onion, ginger and chilli.
- Cook until the onion is soft, add the turmeric and pour in the coconut milk.
- Simmer eight minutes, then slide in the eggs and warm through.
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