Sri lankan egg curry
https://www.coop.co.uk/recipes/sri-lankan-egg-curry
An easy curry that's ideal for feeding a crowd
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Feeds
6
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 58g
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Ingredients
- 12 Co-op British free range eggs
- 2 tbsp sunflower oil
- 3 onions, sliced
- 2 tsp brown sugar
- 3 garlic cloves, thinly sliced
- 2 tbsp grated ginger
- 3 tbsp curry powder
- 250g Co-op tomatoes, diced
- 2 tsp turmeric
- 1 cinnamon stick, snapped into a few pieces
- 400ml can light coconut milk
- 450ml vegetable stock, made with 1 stock cube
- 350g white basmati rice
- 1 x 25g pack coriander, chopped (optional)
- 6 Co-op poppadoms
Method
- Put the eggs into a large saucepan so they sit in a single layer, pour in 2cm of cold water, then bring to the boil over a high heat
- When the water is boiling, turn off the heat, cover the pan and leave for 4 mins
- Lift the eggs into a bowl of cold water, peel them when cool enough to handle and poke each a few times with a small knife — this will let in the flavours when they go into the curry
- Heat the oil in a large, deep frying pan and fry the onions over a low heat for 15 mins, until really soft and golden
- Stir in the sugar and garlic, cook for 2-3 mins, then stir in the ginger, curry powder and tomatoes
- Cook for another 2-3 mins, stirring constantly
- Add the turmeric, cinnamon stick, coconut milk and stock, then simmer for 10 mins
- Meanwhile, cook the rice according to the pack instructions
- When the curry sauce has simmered for 10 mins, add in the eggs and simmer for 10 mins more
- Stir in most of the chopped coriander, if using, then halve some of the eggs to show their golden centres
- Scatter over the rest of the coriander and serve with the rice and the poppadoms on the side
