India · Plant-based · No. 157
Indian-Style Egg Curry
A single portion of Indian cooking, ready in 20 minutes with 7 minutes of prep. Vegetarian, and written for one, so there is nothing to halve. It brings some heat.
VegSpicy
Method
- 1
Cook the rice according to the packet instructions.
- 2
Boil the eggs for 8 minutes, then cool, peel and halve.
- 3
Fry the onion in a splash of oil over medium heat for 4 minutes, then stir in the curry powder and turmeric.
- 4
Taste and adjust the seasoning.
- 5
Add the chopped tomatoes and simmer for 6 minutes, then nestle in the eggs and warm through before serving over the rice.
