Hard Boiled Egg Curry

    55 minutes

    This curry features hard boiled eggs as the protein and accompanies them with spinach, ginger and yoghurt. Serve with rice.


    New South Wales, Australia
    3 people made this

    Serves: 4 

    • 100ml olive oil
    • 3 large brown onions, sliced
    • 5 cloves garlic, chopped
    • 100g fresh ginger, cut into matchsticks
    • 2 teaspoons mustard seeds
    • salt and freshly ground black pepper to taste
    • 2 large red chillies, chopped
    • 2 teaspoons turmeric
    • 2 teaspoons ground coriander
    • 2 teaspoons ground cumin
    • 1/2 teaspoon five spice
    • 2 tablespoons sugar
    • 1 (400g) tin chopped tomatoes
    • 1 cup (250ml) chicken stock
    • 4 handfuls baby spinach, shredded
    • 1 cup plain yoghurt
    • 8 hard boiled eggs, peeled and halved
    • 1 bunch coriander, leaves only

    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Heat olive oil in a heavy based saucepan over medium heat. Add onions, garlic and ginger and cook for 4 minutes. Add mustard seeds and a large pinch of salt and stir, then add dried chillies, remaining spices and sugar and cook 1 minute.
    2. Add tomatoes and stock and simmer over low heat for 8-10 minutes. Add spinach and yoghurt and cook for a further 8-10 minutes. Add eggs and check seasoning. Stir through coriander leaves. Serve!

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