Egg Curry with Rice

Make egg curry with rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
6 large, about 330 g Egg
150 g Onion
One tin (400 g) Chopped tomatoes, tinned
Half a tin (200 g) Reduced-fat coconut milk, tinned
2 tbsp (30 g) Indian curry paste
5 g Rapeseed oil
3 cloves, about 9 g Garlic
A thumb, grated Fresh ginger
Half a tsp Ground turmeric
200 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
A handful Fresh coriander
Ingredient notes on the recipe page.

METHOD
1. Boil the eggs for eight minutes, cool them in cold water and peel.
2. Cook the sliced onion in the oil for ten minutes until golden, add the garlic, ginger, turmeric and curry paste and fry for two minutes.
3. Add the tomatoes and simmer for ten minutes, then the coconut milk. Simmer for five more until it thickens and season.
4. Halve the eggs, lay them in the sauce cut side up for two minutes to warm, and serve on the rice with coriander.

Contains eggs.
Some jars contain mustard seed. Check the label.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/egg-curry-rice

AI-generated images illustrating the recipe.

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