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.
Cooks in 30 Minutes
- 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
- Start by boiling your eggs. Add water to a medium sized saucepan and place on a high heat and bring to boil.
- 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.
- 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.
- 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.
- 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.
- While this is simmering, peel the eggs. The shells should lift off easy by this stage.
- Combine the eggs (whole) into the warm curry sauce.
- Serve now or use as the perfect meal prep recipe!