Egg Curry

An easy curry you can cook in 15 minutes.

Ingredients
 

Boiled eggs

1 onion 

1 tomato

2 small Thai green chillies (optional)
A few pinches of turmeric powder 

Half a spoon of ginger and garlic paste 

Few table spoons of marinara sauce 

Cayenne pepper powder for spice 

Few dollops of coconut milk

Salt to taste

Cilantro to garnish
 

Procedure
 

Take a medium sized pot, fill water until, bring to a rolling boil, add 3-4 eggs and let to cook. 

Heat a medium sized sauce pan, add a table spoon of oil (I prefer sunflower oil for all curries, but you can use canola or olive oil.)
 

Add chopped onion and sauté until translucent, add and sauté the ginger and garlic paste until it smells fragrant and not raw. Add and sauté slit Thai green chillies, I like the heat and these chillies adds an extra thick to this curry, but this is optional if you don't think you can handle the spice, please exclude this from the recipe.

Add chopped tomatoes and sauté for a few minutes, pour few table spoons of marinara sauce of your choice, I usually pick the garlicky one from whole foods (the reason I use marinara along with fresh tomatoes is it gives a good consistency to the curry, and it is effortlessly great for a quick curry recipe.)

 

When the mixture is simmering, peel the shells off the boiled eggs and keep it ready.
 

Season the curry with a pinch of  turmeric powder (for color) and cayenne pepper (for spice) adjust the amount of cayenne according to your spice tolerance. Finally add the boiled eggs and coconut milk.  

The coconut milk can subdue the heat from cayenne, keep checking for salt and spice and adjust accordingly and let it simmer for a few minutes until you get the consistency of your choice ( I prefer my egg curry slightly thick.) 

When the curry is ready, remove from stove top, add chopped cilantro leaves, and serve with cooked rice or bread of your choice!

Egg Curry in 15 minutes.