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Main course · Indonesian

Gulai Telur (Eggs in Turmeric Coconut Curry)

30 min Serves 4 ~411 kcal/serving ~£5.00 (£1.25/serving) Dairy-freeGluten-freeVegetarian

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Ingredients

  • 8 large eggs, hard-boiled and peeled
  • 400 ml tinned coconut milk
  • 4 shallots
  • 3 garlic cloves
  • 1 tsp ground turmeric
  • 2 fresh red chillies
  • 1 lemongrass stalk, bruised

Nutrition (per serving)

Calories
411 kcal
Protein
18.3 g
Carbohydrate
11.3 g
of which sugars
6 g
Fat
31.8 g
of which saturates
20.5 g
Fibre
2.5 g
Salt
0.42 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Blend the shallots, garlic, ground turmeric and red chillies to a paste.

  2. 2

    Fry the paste in a large pan for 4-5 minutes until fragrant.

  3. 3

    Pour in the coconut milk with the lemongrass, bring to a simmer and cook for 10 minutes until slightly thickened.

  4. 4

    Add the hard-boiled eggs and simmer for 5 minutes, turning gently, to warm through and take on the sauce.

  5. 5

    Season with a little salt and serve with steamed rice.

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