North Indian · Lunch, Dinner
Egg curry with rice
Hard-boiled eggs simmered in a rich spiced onion-tomato gravy, served with rice.
- Calories
- 562 kcal
- Protein
- 26 g
- Carbs
- 62 g
- Fat
- 23 g
- Prep
- 10 min
- Cook
- 30 min
Per serving, for one person.
Contains: egg.
Ingredients
- 3 eggs Eggs
- 60 g Basmati rice
- ½ onion Onion
- ¾ tomato Tomatoes
- 2 cloves Garlic
- 5 g Ginger
- ½ tbsp Sunflower oil
- 1 tsp Garam masala
- ¼ tsp Turmeric
- 5 g Coriander
Method
- Boil the eggs for 9-10 minutes, then cool, peel and halve.
- Cook the rice separately according to packet instructions.
- Warm the oil and cook the onion over medium heat for 8 minutes until golden, then add garlic, ginger and spices for a minute.
- Stir in the tomato and cook for 6 minutes until thickened, add a splash of water and the eggs, simmer for 5 minutes, then serve with rice.
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