Served with brown rice and broccoli
- Serves 4
- 20 minutes
(excludes time cooking hard boiled eggs, which can be done ahead)
$0.74 per serving: Vegetarian and Gluten-free
$1.20 per serving: Vegan (substitue firm tofu for egg)
If you aren't used to cooking curries, this may be a very easy one to start with. It is super yummy, with a nice spicy kick. All the spices used are readily available in most supermarkets now.
- 4 tablespoons canola oil
- 1 medium onion, finely chopped
- 2 teaspoons corriander seed, finely ground
- 1 teaspoon fresh ginger, finely grated
- 2 closes garlic, minced
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon cayanne pepper
- 1 cup plain yogurt (whole or low-fat), whisked
- 1/2 teaspoon salt
- 1/4 teaspoon sugar (vegan-omit or substitute turbinado or agave)
- 8 large eggs, hard boiled*, peeled and cut in half
Heat 3 tablespoons of the oil in a large skillet over medium heat and saute the onion until it turns very dark brown (carmelizing the onion this way adds a sweet, nutty flavor).
Add the spices (exept salt and sugar) and stir constantly over medium heat until the mixture turns golden brown, about 3 minutes. This will happen quickly so be careful it doesn't burn.
Whisking constantly, add the yogurt into the onion mixture. Turn the heat down to low and simmer until the yogurt thickens and the oil separates and begins to float on top. Add the water, salt, and sugar and bring to a boil again, then turn the heat down to a simmer.
Meanwhile, heat a medium skillet over medium heat, add the remaining tablespoon of oil, and place the eggs (cut side down) in the pan. When they brown slightly, turn them over and repeat on the other side. This step helps seal the yolks in so they don't fall out in the curry later. Vegans - do the same with firm tofu instead.
Add the browned eggs (or tofu) to the curry sauce and simmer for an additional minute to heat through. Serve immediately over rice.
Source: 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Ingredients, by Ruta Kahate (2007)