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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Recipes

Easy Egg Curry

Easy Egg Curry
Easy Egg Curry

I love curry for meal prep- the taste gets better each day and there’s something else I love when I meal prep and that’s a fast recipe! This egg curry is a dream for a quick dinner fix or a handy meal prep “hero” recipe! It’s also great to use up left over boiled eggs and guess what? This is smell proof for the office tuber ware – you get the benefits of boiled eggs without the smell fear :) Remember to always use Bord Bia Quality Mark Eggs!

This is a sponsored post as part of Bord Bia’s World Egg Day 2017 campaign.

Easy Egg Curry

Ingredients
  • 1 tbsp. oil, butter or ghee
  • 2 red onions peeled and diced finely
  • 2 1/2 ” ginger peeled and grated
  • 4 small garlic cloves peeled and crushed
  • 2 red chilli de-seeded and diced (if you like milder curries opt for 1 chilli)
  • 1 1/2 tbsp. Garam Masala
  • 1/2 tbsp. turmeric
  • 2 tbsp. wholegrain mustard – l use Dalkey wholegrain mustard
  • 2 tins chopped tomato
  • 6 tbsp. desiccated coconut
  • 8 eggs (remember to always use Bord Bia Quality Mark Eggs!)

 

  • Served with cooked rice
  • Fresh lime
  • Natural yogurt
Method
  1. Start by boiling your eggs. Add water to a medium sized saucepan and place on a high heat and bring to boil.
  2. Once the water is boiling, carefully drop in the eggs and cook for 5 minutes. Remove from heat, drain the boiling water and replace with cold water. Let the eggs sit until you’re ready with the curry sauce.
  3. In a large sized saucepan over a low- medium heat, add the oil and onion. Stir and cover with the lid and sweat the onion for 6 minutes.
  4. Once the onions have softened, turn up the heat and add the ginger, garlic, chilli and spices. Stirring to combine and cooking for 3 minutes.
  5. Stir in the wholegrain mustard, coconut and pour in the chopped tomato bringing to a gentle simmer on a low-medium setting for 12 minutes.
  6. While this is simmering, peel the eggs. The shells should lift off easy by this stage.
  7. Combine the eggs (whole) into the warm curry sauce.
  8. Serve now or use as the perfect meal prep recipe!

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