Ingredients
To make Egg Curry, you'll need:
- 400g cooked brown rice, 100g per serving
- 1 tbsp. vegetable oil
- 1 medium onion
- 4 garlic cloves, finely chopped
- 2 tsp. ginger, finely chopped
- 200g tinned tomatoes, finely chopped
- 1 green chilli, finely chopped
- 1 tsp. turmeric powder
- 1 tsp. garam masala
- Salt to taste
- 8 free range eggs
- 250g celeriac, diced
- Coriander to garnish
Method
- Pour water into a saucepan, until it’s about two-thirds of the way full, and bring it to the boil.
- Drop in the uncooked rice, lower the heat and cook for 40 minutes.
- Then, drain the rice, and place it to one side.
- Place the vegetable oil in a large saucepan over a medium heat.
- Add the onion and stir frequently for 4-5 minutes, ensuring that it turns brown.
- Pop in the garlic and ginger, then stir thoroughly.
- Add the tomatoes, chilli, turmeric powder, garam masala, and salt to taste.
- Cook for another 3 minutes.
- Mix in the boiling water and allow to simmer for 5 minutes.
- Boil up some water in another medium-size saucepan, then boil the eggs and diced celeriac for 7 minutes.
- Using a colander, drain the eggs and the celeriac, then peel and halve the eggs.
- Gently stir the egg halves and celeriac into the curry, and cook them for another 5 minutes.
- Serve with the brown rice, and garnish with freshly chopped coriander.
Nutritional Facts (Per Serving)
Calories 339 | Total Fat 14g | Saturated Fat 3.5g | Carbohydrates 33.3g | Fibre 3.1g | Protein 16.3g
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