Indian-inspired · Vegetarian
Madras Curry Eggs with Vegetables
Hard-boiled eggs gently warmed in a creamy Madras curry with potato, peas, and green beans.
3servings15 minprep15 mincookVegetarianmeal
From Dianne's kitchen
A quick curry supper
This gentle egg curry is an easy way to turn hard-boiled eggs and vegetables into a satisfying meal.
What you'll need
Ingredients
- 2 tablespoons sunflower oil
- 1 teaspoon cumin seeds
- 1 teaspoon ginger paste
- 2 teaspoons garlic paste
- 1 small onion, chopped
- 1 tablespoon tomato paste
- 2 teaspoons Madras curry powder
- Salt, to taste
- 6 large hard-boiled eggs, peeled and halved
- 1 cup water
- ¼ cup coconut cream
- 1 small potato, diced
- ½ cup mixed vegetables, such as green beans and peas
- Cilantro, chopped
Step by step
Instructions
- Heat oil in a large skillet over medium heat. Add cumin seeds; when they darken, add onion and cook until softened.
- Stir in Madras curry powder for about 30 seconds. Add ginger paste, garlic paste, water, coconut cream, and tomato paste; stir well.
- Add potato, mixed vegetables, and salt. Cook 8–10 minutes, until vegetables are tender; add water if sauce thickens too much.
- Gently place egg halves into sauce and spoon sauce over them. Heat through, sprinkle with cilantro, and serve.
Dianne's kitchen tip
Handle the eggs gently
Adding the eggs at the end keeps the yolks intact.