Egg, turmeric and coconut curry

By: Claire Thomson
From: The Art Of The Larder
Photographer: Mike Lusmore

This gently spiced curry, fragrant with coconut milk and spice, is incredibly quick to make and showcases the humble frozen spinach to spectacular effect. Cook as many eggs as you would like to serve. Serve with brown or white rice and jarred Indian pickles.

Ingredients

Quantity	Ingredient
3 tablespoons	vegetable oil
2	onions, finely diced
4-6	garlic cloves, finely sliced or chopped, to taste
1	green chilli, finely sliced, or use chilli flakes to taste (about 1 teaspoon)
1/2 teaspoon	sugar
6	cardamom pods, bashed and husks removed
1 level tablespoon	curry powder, (hot or mild, as you like)
1	cinnamon stick
1 teaspoon	ground turmeric
8	eggs, or fewer according to preference
500g	frozen spinach, thawed
1 tablespoon	fresh tamarind paste
or 1 teaspoon	tamarind powder
1 x 400ml	tin of coconut milk
1 teaspoon	salt
1 teaspoon	freshly ground black pepper
	rice, to serve
	pickles, to serve

Method

Heat the oil in a large saucepan over a moderate heat, then add the onions and cook until soft and translucent, 8–10 minutes. Add the garlic, chilli, sugar and all the spices apart from the tamarind and fry for a further 2–3 minutes.
Meanwhile, put the eggs into a saucepan and cover with cold water. Put a lid on the pan and bring to the boil. As soon as the water begins to boil, time the eggs for 6 minutes. Remove from the heat and set aside until comfortably cool enough to peel and halve.
Add the thawed spinach, tamarind and the coconut milk to the spiced onion mix and heat through. Add the eggs and season with salt and pepper.
Serve immediately, with rice and Indian pickles.

Tags:

Egg, turmeric and coconut curry

Ingredients

Method

Recipes

Books

Authors

Collections

Store

The Feed