Egg curry

A good way to add protein to a curry without meat or fish, and a genuinely quick midweek dinner once the eggs are boiled.

Ingredients

• 6 hard-boiled eggs, peeled
• 1 onion, finely chopped
• 2 garlic cloves
• A thumb of ginger
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp chilli powder (to taste)
• 1 can chopped tomatoes
• Oil, fresh coriander, and rice or naan to serve

Method

1. Boil and peel the eggs (see our boiled eggs guide). Some cooks lightly fry them whole in a little oil first for extra colour and texture -- optional, but a nice touch.
2. Fry the onion in oil until soft and starting to turn golden, then add the garlic and ginger and cook for another minute.
3. Stir in the turmeric, cumin, coriander, and chilli powder, and cook briefly until fragrant.
4. Add the tomatoes and simmer for 10–15 minutes until the sauce has thickened.
5. Halve the eggs and nestle them into the sauce, spooning some sauce over the top. Warm through for a few minutes.
6. Scatter with fresh coriander and serve with rice or naan.

Related reading

Another British-Indian classic built on boiled eggs: kedgeree. See all egg recipes.