SPICY EGG CURRY

LOSE IT! - - Food / Eggs -

SERVES 4

• 1 tbsp ghee • 2 red onions, finely

chopped • 2 gar­lic cloves, chopped • 1 tbsp fresh ginger, finely

chopped • 1 tbsp fresh turmeric,

finely chopped • 2 tsp co­rian­der seeds, crushed • 2 tsp ground cumin • 2 tbsp curry pow­der • 2 tsp chilli pow­der • 1 x 400g tin chopped toma­toes • 1 tsp xyl­i­tol • 1½ cups co­conut milk • 5 curry leaves • 4 hard-boiled eggs, peeled and halved • Hi­malayan salt and black pep­per

TO SERVE • fresh co­rian­der • half a red onion, finely sliced • 1 red chilli, chopped • 1 lemon, cut into wedges • sea-salt flakes

1. Heat the ghee in a pan. Add the onion and cook un­til it has soft­ened, then add the gar­lic, ginger, turmeric, co­rian­der seeds and spices. Stir and cook the mix­ture for 3–4 min­utes. 2. Add the tomato, xyl­i­tol, co­conut milk and curry leaves. Sim­mer for 25–30 min­utes, then add the eggs. Re­duce the heat and cook for an­other 3–4 min­utes or un­til the eggs are heated through. Re­move the pan from the heat and sea­son the curry well. 3. To serve: Gar­nish the curry with co­rian­der, red onion, red chilli, and lemon wedges. Serve it with sea-salt flakes on the side.

per serv­ing fat 33g carbs 16g pro­tein 12g

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