Archive | 11:22 pm

Tuesday Night Vego – Egg and Vegetable Curry

14 Mar

We were out for a family birthday on Tuesday, so it was really Wednesday night vego for us this week.

As the egg production from our chooks ramps up I’ll be looking for more and more creative ways to incorporate egg as a main form of protein in our diet over meat. The problem is that you can really only eat so many frittatas. Using whole boiled eggs in curry was something I discovered in my web trawling, so I thought I’d give it a go. This recipe may be a complete travesty to all Indian people, but it was healthy, quick and the family loved it, so I’ll be making it again.

Egg and Vegetable Curry

  • 6 hard-boiled eggs
  • 500g tomatoes, pureed.
  • 1 tbsp peanut oil
  • 1 large or 2 small onions, sliced thinly.
  • 1 large clove garlic
  • 1 small piece of ginger
  • 1 sweet potato
  • 1 handful green beans, cut into short lengths.
  • 200ml can coconut milk or cream
  • 1/2 tsp cumin seeds
  • 1/2 tsp yellow mustard seeds
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp garam masala

Start by trimming then pureeing the tomatoes, then set aside. Separately, puree the onion, garlic and ginger to a paste. I did all the pureeing with my stick blender.

Heat the oil in a pan, then add the cumin and mustard seeds. As they heat up they will start to pop like popcorn, so have a lid ready. You want them to splutter, but not to burn.

Once they have spluttered a bit, add the onion/garlic/ginger paste, then cook down slightly until the onions are no longer raw-smelling. Add the tomatoes, and cook on medium heat while you peel and diced the sweet potato.

Add the diced sweet potato, then cover and cook until the sweet potato is tender. Blend all these ingredients with the stick blender until smooth.

Add the powdered spices (turmeric, coriander and garam masala) and continue to cook for another minute or so before adding the coconut milk.

I used 400ml of low fat coconut milk, but this was a bit too much liquid. I think in future I would use 200ml of coconut cream. Do not boil from this point onwards because you don’t want the coconut milk to split.

Cut the eggs in half, and crumble the yolk of two of the eggs into the curry. Add the rest of the egg halves in, along with the beans. Simmer until eggs are heated through and beans are tender.

Serve with brown rice.

You can add chilli to this recipe, but my kids prefer it without, and I just added chilli on the side of my serving.

For more great simple vegetarian meal ideas, head over to Linda’s blog¬†where you can join in the Tuesday Night Vego challenge.