Cape Malay Egg Curry with Rice
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Ingredients
- 8 eggs
- 2 red onion
- 3 garlic cloves
- 10 g fresh ginger
- 1.5 tsp medium curry powder
- 0.5 tsp ground cinnamon
- 300 g ripe plum tomatoes
- 200 ml coconut milk
- 300 g basmati rice
Nutrition (per serving)
- Calories
- 582 kcal
- Protein
- 23.1 g
- Carbohydrate
- 70.1 g
- of which sugars
- 8.1 g
- Fat
- 22.1 g
- of which saturates
- 12.7 g
- Fibre
- 4.2 g
- Salt
- 0.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Boil the eggs for 8 minutes, then cool under cold water and peel.
- 3
Peel and chop the onion, then fry in a splash of oil with the garlic, ginger, curry powder and cinnamon for 8 minutes until softened.
- 4
Add the chopped tomatoes and cook for 5 minutes, then pour in the coconut milk and simmer for 8 minutes.
- 5
Halve the eggs, add to the sauce and warm through for 3 minutes.
- 6
Serve with the rice.
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