Egg Curry with Coconut Milk
Soft-boiled eggs simmered in a fragrant coconut-tomato curry, served with rice for a comforting dinner.
Total
35 min
Prep
10 min
Cook
25 min
Serves
2
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Recipe serves 2
Ingredients
- 5 eggs
- 200 ml coconut milk
- 100 g tomato puree
- 1 onion, finely chopped
- 1.5 tsp curry powder
- 0.5 tsp coriander, ground
- 0.5 tsp cumin
- 0.5 tsp garlic powder
- 1 tbsp rapeseed oil
- 150 g Jasmine Rice
- 0.5 tsp salt
Instructions
- 1
Boil eggs 8 minutes, cool in cold water, peel, and halve.
- 2
Cook rice according to package directions.
- 3
Fry onion in oil until golden, add curry powder, coriander, cumin, and garlic powder; toast 30 seconds.
- 4
Stir in tomato puree and cook 2 minutes, then add coconut milk and simmer 5 minutes; season with salt.
- 5
Gently place eggs cut-side down in the sauce and simmer 3 minutes.
- 6
Serve over rice, spooning plenty of sauce on top.
Nutrition per serving
Calories
640
32% of a 2,000 kcal day
| Protein | 20 g |
| Carbohydrate | 72 g |
| Fat | 30 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 640 mg |
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