Egg Curry with Rice
Makes 2 servings

INGREDIENTS
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

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.

RECIPE NOTES
Eight minutes gives a yolk that is set but still bright. Ten is chalky, and chalky eggs in sauce are a poor dinner.
Three eggs each is the protein: 28 g a serving. It is the cheapest curry in the collection to make.

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