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Sri lankan egg curry

Sri lankan egg curry


An easy curry that's ideal for feeding a crowd

  • Feeds 6 Feeds 6
  • Ready in 1 hour

Each serving contains

  • Energy
    2246kj 536kcal
  • Fat
    High 34%
  • Saturates
    High 40%
  • Sugar
    Low 34%
  • Salt
    Low 34%

% of adult’s reference intake | Carbohydrates per serving : 58g


  • 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


  1. 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
  2. When the water is boiling, turn off the heat, cover the pan and leave for 4 mins
  3. 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
  4. 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
  5. Stir in the sugar and garlic, cook for 2-3 mins, then stir in the ginger, curry powder and tomatoes
  6. Cook for another 2-3 mins, stirring constantly
  7. Add the turmeric, cinnamon stick, coconut milk and stock, then simmer for 10 mins
  8. Meanwhile, cook the rice according to the pack instructions
  9. When the curry sauce has simmered for 10 mins, add in the eggs and simmer for 10 mins more
  10. Stir in most of the chopped coriander, if using, then halve some of the eggs to show their golden centres
  11. Scatter over the rest of the coriander and serve with the rice and the poppadoms on the side

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